Beet Pkhali

3 lg. beetroot, with their skins but stemmed, washed, and dried
Georgian walnut sauce*
2 tbsp. fresh parsley, chopped
1 tbsp. tarragon vinegar, or to taste
Salt to taste

Directions:

Preheat oven to 375°F. Wrap the beets in aluminium foil and bake until tender, approximately 1-1/4 hours. Cool completely. Peel the beets and cut into pieces. Mince in a food processor.

Combine the beets with the walnut sauce in a bowl. Add the parsley and 1 tbsp. of vinegar. Mix thoroughly and season with salt. Taste and add more vinegar, if desired. Cover and refrigerate for at least 4 hours.

To serve spread the pkhali on a plate and smooth the top with a spatula. With a knife, make a pattern of diamonds in the top.

Comments from Kathleen Morrison :

* See separate recipe.

User Reviews:

Georgian walnut sauce recipe missing from Beet Pkhali recipe.

Submitted by Geoffrey Meek on December 02, 2003

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