Beet Pkhali

Beet Pkhali

Beet Pkhali

Yield: Makes 2 Cups


3 large beets, washed
¾ cup walnuts, finely chopped or minced in a food processor
2 cloves garlic, minced
¼ cup  onion, minced
3 Tbsp cilantro, finely chopped
2 Tbsp. parsley, finely chopped
½ tsp. ground coriander
¼ tsp. ground fenugreek
Pinch Cayenne pepper
2 ½ Tbsp. white wine vinegar, or more to taste
3 Tbsp. water
Kosher salt to taste


Oven Temperature: 530-560 degrees

Place the beets in a roasting pan with a half an inch of water and cover tightly with foil.

Flame Height: 3

Roast in the center of the oven for about an hour depending on the size of the beets. They should be easily pierced with the tip of a knife. Set aside to cool, then peel under running water.  Chop into fine pieces, or mince in a food processor.

 Combine all ingredients in a bowl and mix well.  Season with salt.  Alternatively, you may mix everything in the food processor together by pulsing.  Leave a little bit of texture; don’t turn into a purée.

Serve with bread or crostini as an appetizer, or as a side dish.

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