📝 About This Recipe
A vibrant jewel of Georgian cuisine, Beet Pkhali is a traditional vegetable pâté that marries the earthy sweetness of roasted beets with the rich, buttery depth of ground walnuts. Infused with the aromatic 'Khmeli Suneli' spice blend and brightened by a touch of red wine vinegar, this dish offers a unique texture that is both creamy and rustic. It is a stunning, healthful centerpiece that brings the bold, hospitable flavors of the Caucasus mountains straight to your table.
🥗 Ingredients
The Vegetables
- 1.5 lbs Red Beets (medium-sized, stems removed and scrubbed)
- 3-4 cloves Garlic (peeled and roughly chopped)
The Walnut Paste
- 1.5 cups Walnuts (shelled, high-quality halves)
- 1 cup Fresh Cilantro (packed, leaves and tender stems)
- 2 tablespoons Red Wine Vinegar (adjust to taste for acidity)
- 1 teaspoon Khmeli Suneli (traditional Georgian spice blend)
- 1/2 teaspoon Ground Blue Fenugreek (or regular ground fenugreek)
- 1/2 teaspoon Ground Marigold (optional, for authentic floral notes)
- 1/4 teaspoon Cayenne Pepper (more if you prefer heat)
- 1 teaspoon Kosher Salt (to taste)
- 2-3 tablespoons Warm Water (to loosen the paste if needed)
For Garnish
- 1/4 cup Pomegranate Seeds (freshly arilled)
- 1 sprig Fresh Cilantro (for decoration)
- 4-6 pieces Walnut Halves (lightly toasted)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Wrap each scrubbed beet individually in aluminum foil and place them on a baking sheet.
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2
Roast the beets for 50-60 minutes, or until a knife slides easily into the center. Roasting concentrates the sugars better than boiling.
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3
Once cooked, let the beets cool until they can be handled. Rub the skins off with a paper towel; they should slip right off.
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4
Grate the peeled beets using the small holes of a box grater or pulse them in a food processor until finely minced but not pureed.
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5
Place the grated beets in a fine-mesh sieve or a clean kitchen towel and squeeze firmly to remove as much excess liquid as possible. This ensures the Pkhali holds its shape.
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6
In a food processor, combine the walnuts, garlic, cilantro, Khmeli Suneli, fenugreek, marigold, cayenne, and salt.
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7
Pulse the mixture until it forms a thick, uniform paste. Add the red wine vinegar and a splash of warm water if the mixture is too crumbly.
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8
Transfer the squeezed beets to a large mixing bowl and add the walnut paste.
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9
Using your hands or a sturdy spoon, mix the ingredients thoroughly until the purple beet and tan walnut paste are completely integrated.
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10
Taste and adjust the seasoning, adding more salt or vinegar if needed to balance the earthiness of the beets.
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11
To serve traditionally, roll the mixture into small balls (about the size of a golf ball) or flatten into a disc on a plate.
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12
Use your thumb to make a small indentation in the center of each ball and fill it with a few pomegranate seeds.
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13
Chill the Pkhali in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
Always squeeze the liquid out of the beets; if the mixture is too wet, the Pkhali will lose its shape on the plate. If you can't find Khmeli Suneli, substitute with a mix of dried basil, dill, coriander, and a pinch of ground cloves. Use the freshest walnuts possible, as older nuts can turn bitter and ruin the delicate flavor of the dish. For a smoother texture, you can pass the walnut mixture through a meat grinder, which is the traditional Georgian method. This dish tastes even better the next day, making it a perfect make-ahead appetizer for dinner parties.
🍽️ Serving Suggestions
Serve alongside warm Shotis Puri (Georgian bread) or crusty sourdough for a delightful appetizer. Pair with a glass of dry Georgian amber wine (Qvevri) or a crisp Sauvignon Blanc. Include it as part of a 'Supra' (Georgian feast) platter with spinach Pkhali and eggplant with walnuts. Garnish with a drizzle of walnut oil just before serving to add an extra layer of richness. Serve as a vibrant side dish to roasted lamb or grilled chicken skewers.