Ingredients
| 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 |
1 Recipe Reviews
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Geoffrey Meek reviewed Beet Pkhali
on February 18, 2004
Georgian walnut sauce recipe missing from Beet Pkhali recipe.
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Instructions
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.
Author's Comments
* See separate recipe.
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