Beetroot Pkhali
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.
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Inventory: Blender, Meat grinder
Kitchen: Georgian
282
Servings: 6 (1 serving ≈ 82 gram)
Digestion time: 4 hour
Prepare the ingredients: beetroot (250 g), cilantro (10 g), walnuts (200 g), garlic (10 g), wine vinegar (15 g), khmeli-suneli (2 g), and table salt (5 g). The beetroot should be roasted or boiled in advance and cooled completely.
Peel the beetroot and garlic, then place them in a blender with the cilantro and walnuts. Add the wine vinegar, khmeli-suneli, and table salt, 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.
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