Beetroot Pkhali with Walnuts
A cold, hearty appetizer made with boiled beets, walnuts, garlic, and cilantro. Rich, tangy, and spicy with a bold presentation of pomegranate seeds.
- Time
- 15 min
- Serving
- 311 kcal
- Ingredients
- ≈ $2.21
- Protein
- 8 g
Ingredients
- 1 Cooked beetrootpack 500 g ≈ $2.50 150 g
- 2 Walnutspack 150 g ≈ $4.00 30 g
- 3 Garlic≈ $10.00 per kg 4 g
- 4 Cilantropack 50 g ≈ $1.20 10 g
- 5 Khmeli-suneli 2 g
- 6 Vinegar 9% 8 ml
- 7 Pomegranatepack 1 pcs ≈ $2.50 0.1 pcs
- 8 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the boiled beets into chunks and lightly squeeze out excess juice.
Pulse walnuts2, garlic3, cilantro4, coriander (or hmel-suneli), vinegar, and salt in a food processor until a thick paste forms.
Add the beets and pulse in short bursts to keep the mixture dense.
Chill for 10 minutes, then shape into balls or mound onto a plate.
Garnish with pomegranate7 seeds before serving.
Tips
- Why it works
- Squeeze out the beets so the paste doesn't turn runny and the balls don't fall apart. If you leave the juice in, the mixture will be slippery and won't hold its shape.
- Substitutions
- Swap khmeli-suneli for a mix of dried herbs (thyme and basil), 1 tsp. Replace the vinegar with lemon juice, 10 ml, but the acidity will be brighter.
- Common mistakes
- If the beets are too soft or the paste is runny, the balls will fall apart when shaping. Check the consistency after blending, it should hold its shape.
- Storing and reheating
- Keep for 3 days in the fridge, wrapped in plastic wrap. Don't reheat, serve cold. Don't freeze: the pomegranate and nuts will turn soft.
- Serve with
- Serve with a piece of rye bread or instead of a salad at a vegetarian picnic. The pomegranate seeds add freshness next to soups or borscht.
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