Beet Pkhali

Name: Beet Pkhali
Ingredients: 3 lg. beetroot, with their skins but stemmed, washed, and dried; Georgian walnut sauce*; 2 tbsp. fresh parsley, chopped; 1 tbsp. tarragon vinegar,; to taste; Salt to taste

6 ingredients

13 steps

Ingredients

3 lg. beetroot, with their skins but stemmed, washed, and dried
Georgian walnut sauce*
2 tbsp. fresh parsley, chopped
1 tbsp. tarragon vinegar,
to taste
Salt to taste

Directions

1

Preheat oven to 375F.
2

Wrap the beets in aluminium foil and bake until tender, approximately 1-1/4 hours.
3

Cool completely.
4

Peel the beets and cut into pieces.
5

Mince in a food processor.
6

Combine the beets with the walnut sauce in a bowl.
7

Add the parsley and 1 tbsp.
8

of vinegar.
9

Mix thoroughly and season with salt.
10

Taste and add more vinegar, if desired.
11

Cover and refrigerate for at least 4 hours.
12

To serve spread the pkhali on a plate and smooth the top with a spatula.
13

With a knife, make a pattern of diamonds in the top.