Name: Beet Pkhali
Prep time: 20 min
Cook time: 55 min
Total time: 2 h 45 min
Cuisine: Georgian
Ingredients: 500 g whole beets, unpeeled before roasting; 150 g shelled walnuts, finely ground; 40 g yellow onion, finely grated or minced; 8 g garlic, finely minced; 20 g fresh cilantro leaves, finely chopped; 15 g fresh flat-leaf parsley, finely chopped; 20 ml white wine vinegar, add gradually; 2 g ground coriander; 1 g ground blue fenugreek (utskho suneli); 0.5 g dried marigold petals (Imeretian saffron), crushed; 4 g fine salt; 0.3 g ground cayenne pepper, or to taste; 30 g pomegranate arils, optional, for serving

A platter of beet and walnut pkhali patties garnished with pomegranate arils.

Yield4 appetizer servings

Serving basisOne-quarter of the finished mixture

DifficultyEasy

DietVegan; contains tree nuts

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The dish

About Beet Pkhali

Sweet roasted beets meet a savoury walnut, garlic and herb mixture in this vivid Georgian cold appetizer.

Pkhali is a family of Georgian vegetable preparations bound with seasoned walnuts. Beet pkhali combines cooked beets with garlic, fresh herbs, vinegar and spices; recipes vary. This home version uses coriander, blue fenugreek and dried marigold, then chills the mixture so it can be shaped into small portions.

Roasting concentrates the beets’ sweetness. Once they are cool, grate them and press away excess liquid before folding them into the walnut mixture. Add the vinegar gradually: the finished pkhali should be gently tangy and cohesive, not wet or sharply vinegary. Serve cool with optional pomegranate arils.

Pkhali is served cool as a small appetizer rather than a hot beet side. Chilling helps the walnut mixture set, so the four servings can be offered as a shared plate alongside bread or vegetables.

Cook the dish

Ingredients

Georgian Beet and Walnut Appetizer (ჭარხლის ფხალი)

Beets

500 gwhole beets, unpeeled before roasting

Walnut mixture

150 gshelled walnuts, finely ground
40 gyellow onion, finely grated or minced
8 ggarlic, finely minced
20 gfresh cilantro leaves, finely chopped
15 gfresh flat-leaf parsley, finely chopped
20 mlwhite wine vinegar, add gradually

Seasoning and garnish

2 gground coriander
1 gground blue fenugreek (utskho suneli)
0.5 gdried marigold petals (Imeretian saffron), crushed
4 gfine salt
0.3 gground cayenne pepper, or to taste
30 gpomegranate arils, optional, for serving

Method

Roast the beets. Heat the oven to 200°C. Scrub the beets and trim the leaves, leaving a short stem. Wrap individually in foil or place in a covered oven dish. Roast until a knife slides through easily, usually 45–60 minutes depending on size.
Cool, peel and grate. Let the beets cool until safe to handle. Peel and grate them. Press out excess liquid with a clean towel so the mixture will hold together.
Make the walnut mixture. Grind the walnuts finely. Mix with onion, garlic, cilantro, parsley, coriander, blue fenugreek, crushed marigold, salt and cayenne until a cohesive walnut paste forms.
Combine and season. Fold the grated beets into the walnut mixture. Add white wine vinegar gradually, tasting until gently tangy and balanced with the beet sweetness. The mixture should be moist but not wet.
Chill and shape. Cover and refrigerate for at least 1 hour. Divide into four portions or shape into small patties; garnish with pomegranate arils if desired.
Serve and store. Serve cool with bread or vegetables. Refrigerate leftovers promptly at or below 4°C and use within 3–4 days. Do not leave the mixture at room temperature for more than 2 hours. This dish contains walnuts.

Practical guidance

Tips for success

Roast the beets until a knife slides through easily, then cool them before peeling.
Press excess beet liquid out after grating so the walnut mixture can bind the vegetables.
Add vinegar gradually and taste; beet sweetness and vinegar strength vary.

Practical notes

Beet moisture. Roasted beets vary in juiciness. Press out excess liquid after grating, but keep the vegetable moist enough to combine with the walnut paste.

Acidity. Begin with part of the vinegar and add more in small amounts. The final flavour should be pleasantly bright, not vinegary.

Serving. Pkhali is served cool as an appetizer or side. Pomegranate is an optional garnish.

Nutrition per serving

Estimated nutrition per serving

Serving size: One-quarter of the mixture
Energy: About 305 kcal
Carbohydrates: About 21 g
Protein: About 9 g
Fat: About 25 g
Fibre: About 7 g
Sodium: About 500 mg

These are approximate values for the listed ingredients and four portions. Beet size, drained liquid and optional garnish can change the final values.

Allergens and food safety

This recipe contains walnuts, a tree nut. Prevent cross-contact and check packaged spices for allergen statements. Wash beets under clean running water before roasting, cool cooked beets promptly, and refrigerate the finished mixture at or below 4°C. Do not leave it at room temperature for more than 2 hours; use refrigerated leftovers within 3–4 days.

The result

Sweet, grated beets are bound with a savoury walnut, garlic, herb and spice mixture.
Chilling firms the mixture for small portions; optional pomegranate adds a juicy, tart accent.