clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Hirshon Georgian Beet And Walnut Puree – ჭარხლის ფხალი

  • Total Time: 0 hours


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


  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


  • 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

Enjoying this blog, Citizen? Please spread the word, TFD needs your help to increase the numbers of TFD Nation! :)

✮ The Food Dictator ✮
Click here to see our Privacy, Ad and Cookie Policies, Citizen!
Would love your thoughts, please comment.x