Beetroot Pkhali with Walnuts

1. 1 Cooked beetrootpack 500 g ≈ $2.50 150 g
2. 2 Walnutspack 150 g ≈ $4.00 30 g
3. 3 Garlic≈ $10.00 per kg 4 g
4. 4 Cilantropack 50 g ≈ $1.20 10 g
5. 5 Khmeli-suneli 2 g
6. 6 Vinegar 9% 8 ml
7. 7 Pomegranatepack 1 pcs ≈ $2.50 0.1 pcs
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the boiled beets into chunks and lightly squeeze out excess juice.

2. Pulse walnuts², garlic³, cilantro⁴, coriander (or hmel-suneli), vinegar, and salt in a food processor until a thick paste forms.

3. Add the beets and pulse in short bursts to keep the mixture dense.

4. Chill for 10 minutes, then shape into balls or mound onto a plate.

5. Garnish with pomegranate⁷ seeds before serving.