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The Hirshon Georgian Beet And Walnut Puree – ჭარხლის ფხალი


  • Total Time: 0 hours

Ingredients

Units Scale
  • 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
  • 1/2 tsp salt
  • 1/2 cup chopped cilantro, or more to taste
  • 1/2 cup chopped parsley
  • Freshly ground black pepper, to taste
  • 1/2 tsp pennyroyal mint (preferred) or use dried spearmint if unavailable
  • 1/2 tsp dried summer savory
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ground coriander seed
  • 2 tsp red wine vinegar, or more to taste

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Chill in the refrigerator for at least 2 hours, and bring to room temperature before serving.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

Nutrition

  • 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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