Beetroot Pkhali

Name: Beetroot Pkhali
Cook time: 5 min
Total time: 5 min
Yield: 1 dish
Cuisine: Georgian
Ingredients: Beetroot; Walnuts; Wine vinegar; Cilantro; Garlic; Table salt; Khmeli-suneli

Beetroot and walnuts provide fiber, folates, and beneficial fats, while cilantro and garlic add plant antioxidants. This pkhali is dense, vibrant, and easy to serve in small portions.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Beetroot	Beetroot	Ingredient quantity for Beetroot in g
Include ingredient: Walnuts	Walnuts	Ingredient quantity for Walnuts in g
Include ingredient: Wine vinegar	Wine vinegar ↺	Ingredient quantity for Wine vinegar in ml
Include ingredient: Cilantro	Cilantro	Ingredient quantity for Cilantro in g
Include ingredient: Garlic	Garlic	Ingredient quantity for Garlic in g
Include ingredient: Table salt	Table salt	Ingredient quantity for Table salt in g
Include ingredient: Khmeli-suneli	Khmeli-suneli	Ingredient quantity for Khmeli-suneli in g

	Product release:	492
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

Cooking time, minutes

5
	Blend with a blender	5

Macronutrients in 100 g

Proteins	7.1
Digestible proteins	3.2
Fats	26.6
Plaid	4.4
Net carbohydrates	7.1
Fructose	0.1
Calories	293 kcal
Indexes
Glycemic index	38.6
Glycemic load	3
Insulin index, II	27.8
Disease inflammatory index, DII	-0.41
Antioxidant, ORAC	6 963

Calories per dayGenderGrowth

Weight loss	Detention	Set
30%	22%	18%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
B9	242416482410
B6	2222154791
B1	1315112781
B8 (Inositol)	1212122483
B5	7761131
B2	7861531
K	6881462
C	5651711

Minerals

Nutrient	% of RDA
Fructose	??????
Copper	7676681554523
Manganese	7089801077032
Chlorine	28282833287
Phosphorus	24242433178
Boron	23232346?7
Iron	219617113
Sodium	19191936189
Betaine	1919197651
Magnesium	182421591310
Zinc	1217122733
Fibers	11171517?11
Potassium	1114131697
Molybdenum	11111022?1
Zeaxanthin	7772671
Silicon	77714?4
GABA	6662862
Selenium	554931
Calcium	555554

Lipids

Nutrient	% of RDA
Alpha-linolenic acid (Omega-3)	231336264410185123
Linoleic acid (Omega-6)	91129119221?257

Amino acids

Nutrient	% of RDA
Arginine	20202050175
Leucine	19262656187
Tryptophan	1420205082
Methionine	6881764
Tyrosine	5751683
Phenylalanine	5771483

Vegan dishes

Simple

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Blender, Meat grinder

Kitchen: Georgian

282

Servings: 6 (1 serving ≈ 82 gram)

Digestion time: 4 hour

Peel the beetroot (250 g) and garlic (10 g), then place them in a blender with the cilantro (10 g) and walnuts (200 g). Add the wine vinegar (15 g), khmeli-suneli (2 g), and table salt (5 g), then blend until the mixture is dense and smooth.

If the mixture is too wet, gently squeeze it through cheesecloth. Shape small balls and serve the beetroot pkhali chilled.

(1)

Published: 14.08.2026

Updated: 16.08.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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