Beet pkhali
The combination of beet, walnuts, spices and herbs gives pkhali its unique taste. The Georgian national dish is mainly served at festivities in its home country. In addition to beet, you can also make it at home from other vegetables with this recipe.
Servings 27 pieces
Ingredients
- 350 g cooked beet peeled
- approx. 180 g walnut kernels roasted
- 1/2 bunch parsley
- 1 red onion
- 3 cloves of garlic
- salt
- black pepper
to decorate
- walnut kernels
- parsley
Instructions
- Peel and roughly chop onion and garlic.
- Roughly chop parsley.
- Place roasted walnut kernels, the chopped parsley, the onion and garlic pieces in a blender, mix until smooth and then transfer to a mixing bowl.
- Cut beet into coarse pieces, put them in the blender and finely chop them by switching the blender on and off briefly. Pour off any excess juice.
- Add the beet to the walnut mixture in the mixing bowl and mix.
- Season the mixture with salt and black pepper to taste.
- Shape the beet walnut mixture into small balls (slightly larger than walnuts) and place them on a flat plate.
- If the mixture is difficult to shape, add some ground walnuts if it is mushy or pureed beet if it is too dry.
- Decorate the beet walnut balls with walnut kernels and fresh parsley.
- You can also serve the pkhali as a salad, dip or spread without forming balls.
Notes
- It is best to buy raw beet and bake it in the oven.
- Do not blend the beet for too long, otherwise it could become too runny.
- Season the vegetable nut mixture with spices and herbs of your choice.
- You can adjust the amount of garlic to taste.
- If you are planning to serve the Georgian dish as a salad, dip or spread, the vegetable nut mixture does not necessarily have to have a malleable consistency.
- Note the detailed tips and tricks for preparing the pkhali at the top of the article.