Citizens, your beloved and intractable leader – I, the mighty TFD! – have decided to once again grace you with a recipe from perhaps my favorite cuisine on the planet! Yes, I speak of the proud country of Georgia, whose amazing recipes, gorgeous countryside and people of legendary hospitality make this a truly special place on our lonely planet!
I have already given you a recipe for spinach pkhali, which will forever change how you view that particular vegetable. Today, I give you the variant made from beets, with a healthful amount of walnuts, garlic, herbs and spices thrown in for good measure!
Pkhali (Georgian: ფხალი) is a traditional Georgian dish of chopped and minced vegetables, such as cabbage, eggplant, spinach, beans, or beets that are combined with ground walnuts, vinegar, onions, garlic, and herbs.
Charkhlis Pkhali Georgian: ჭარხლის ფხალი) (pronounced as CHARK-lees puh-KAHL-ee) is typically served alongside other dishes as a salad or side— on kargigogo.com (my go-to source for Georgian spices!), they recommend scooping some up with your bread or khachapuri, use it as a relish with spicy roast chicken, or just gobble it up with a spoon. Some serve it as a dip with crackers, spread it on crostini with a few pickled red onions and extra cilantro, and formed it into balls to serve as passed appetizers.
It’s best made several hours ahead of time to give the garlic time to mellow and the flavors meld.
Citizens, this is a colorful, healthful and absolutely delicious recipe that I hope you will take the time to try – I promise you, it will become a favorite in your household to all!
Battle on – The GeneralissimoPrint
- 1 lb. red beets (3–4 medium), washed but not peeled
- 1 tablespoon walnut oil (preferred) or other mild-tasting oil
- 1 cup walnuts
- 3 garlic cloves, minced
- ½ tsp salt
- ½ cup chopped cilantro, or more to taste
- ½ cup chopped parsley
- Freshly ground black pepper, to taste
- ½ tsp pennyroyal mint (preferred) or use dried spearmint if unavailable
- ½ tsp dried summer savory
- ¼ tsp cayenne pepper
- ½ tsp ground coriander seed
- 2 tsp red wine vinegar, or more to taste
- Wrap the beets in foil and bake them for an hour or so at 375° F. until tender. Allow them to cool, then roughly chop them.
- While waiting on the beets, grind the walnuts, garlic, walnut oil and salt together in a food processor. Add the cilantro, pennyroyal, cayenne, parsley, pepper, summer savory, and coriander, and continue grinding to make a fine paste.
- Add the beets, puree with the ground walnut mixture. Add vinegar, stir until well combined, then adjust vinegar as needed to make the dish slightly tart.
- Chill in the refrigerator for at least 2 hours, and bring to room temperature before serving.
- Category: Recipes
- Calories: 95.84 kcal
- Sugar: 7.81 g
- Sodium: 309.98 mg
- Fat: 4.51 g
- Saturated Fat: 0.38 g
- Trans Fat: 0.01 g
- Carbohydrates: 12.86 g
- Fiber: 3.92 g
- Protein: 2.49 g
- Cholesterol: 0.0 mg
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