Beet Pkhali (Georgian Walnut–Beet Spread)
A make-ahead Georgian cold spread of roasted beets and a spiced walnut-herb paste. Bright, tangy and sturdy in the fridge — serve as a meze, sandwich spread or side all week.
AI image1 hr 10 min
start to finish
20 min
hands on
Easy
difficulty
6
servings
Ingredients
For the pkhali
To finish
Contains tree-nut. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.
Roughly, per serving
320 kcal6g protein28g carbs22g fat
An estimate, not a lab analysis.
Method
Preheat the oven to 400°F (200°C).
Trim the beet greens and root tips, then scrub the beets clean.
Toss the whole beets with 1 tablespoon olive oil and a pinch of salt, wrap each beet individually in aluminum foil and place on a baking sheet.
Roast the wrapped beets until a knife slides easily into the center, about 45 minutes depending on size.
Remove beets from the oven and let them cool inside the foil for 15 minutes until they can be handled.
Unwrap the beets, slip off the skins using a paring knife or by rubbing with a paper towel, then roughly chop or grate the beets into 1/2-inch pieces and place in a bowl.
Put the walnuts in a food processor and pulse to a coarse crumb (stop before it becomes oily).
Add the garlic, cilantro, parsley, ground coriander, blue fenugreek, 1 tablespoon olive oil, 1 teaspoon salt and the black pepper to the processor and pulse to make a coarse, spreadable paste.
Taste the walnut-herb paste and adjust seasoning with the remaining salt or a splash more vinegar if it needs brightness.
Stir the walnut paste into the chopped beets until evenly combined — the mixture should be moist but not runny.
Transfer the pkhali to an airtight container, press the surface smooth, scatter the pomegranate seeds and a few cilantro leaves on top, and chill at least 60 minutes so flavors meld.
Keep chilled; serve cold or at room temperature as a spread on bread, with flatbreads, or alongside grilled meats and salads.
Worth knowing
- If you don't have an oven or want to save time, use 700–800 g of canned or pre-cooked beets (well drained and chopped) instead of roasting; reduce the chilling time to 30 minutes.
- If you can't find dried blue fenugreek (utskho suneli), substitute 1/2 teaspoon ground fenugreek plus 1/2 teaspoon ground coriander — the result will be similar but not identical.
- Pulse the walnuts to a coarse texture, not a smooth butter — pkhali should have a little grit so it holds structure.
- This keeps well: store airtight in the fridge for 4–5 days. The flavors improve after a day; scoop only what you'll eat to avoid excess handling.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
VegetarianVeganGluten-freeDairy-freeMeal prepBudget
More Georgian cooking
An original Restaurant Pro recipe — our own composition in the idiom of Georgian cooking, not any restaurant's recipe. Written to be vegetarian and vegan and gluten-free and dairy-free as listed.