Georgian Beet Phali

Here’s a dish that’s both stunningly beautiful and ridiculously delicious: Georgian Beet Pkhali. If you haven’t tried pkhali before, it’s a traditional Georgian spread made from various vegetables mixed with ground walnuts, garlic, and herbs. This version uses beets, which give it a vibrant color and an earthy sweetness that pairs beautifully with the tangy pop of pomegranate seeds. It's a vegetarian appetizer that’s healthy, flavorful, and perfect for spreading on toast or fresh bread.

Ingredients:

• 1 pound (500g) beets (about 2-3 medium beets)
• 3.5 ounces (100g) walnuts (about 1 cup)
• 3 cloves garlic
• 4–5 sprigs cilantro
• 1/2 teaspoon fenugreek
• 1/2 teaspoon Imeretian saffron (optional)
• 1/2 pomegranate, seeds only
• Salt to taste

Instructions:

1. Prepare the Beets:
   • First, let’s talk about the beets. You can either boil or roast them. I’m a fan of roasting because it keeps that deep, earthy flavor intact. Wrap each beet in foil and roast at 375°F (190°C) for about an hour. Let them cool, peel off the skins, and then either grate them finely or blitz them in a food processor until they’re in tiny, manageable bits.
2. Drain the Beets:
   • Once you’ve got your beets grated or processed, place them in a colander and let them sit for about 15 minutes to drain off some of that excess juice. Then, give them a gentle squeeze with your hands to get rid of any lingering moisture.
3. Make the Walnut Mixture:
   • While the beets are draining, it’s time to deal with the walnuts. You want to grind them up until they’re almost like a coarse meal—you can do this in a blender or food processor, or if you’re feeling old-school, with a mortar and pestle. Press the garlic through a garlic press, and finely chop the cilantro.
4. Mix Everything Together:
   • Now comes the fun part: mix the ground walnuts, garlic, cilantro, fenugreek, and Imeretian saffron (if you have it) in a large bowl. Stir in the drained beets, and mix until everything is beautifully combined. Add salt to taste.
5. Shape and Garnish Phali:
   • Here’s where you get to play with your food. Take the mixture and form it into little balls, about the size of a walnut. Place them on a serving plate, and for the finishing touch, sprinkle them with pomegranate seeds and maybe a few extra cilantro leaves. They’re almost too pretty to eat, but trust me, you’ll want to dive right in.

Serve your beet pkhali with some crusty bread or toast, and watch it disappear. This pkhali recipe is the kind of dish that looks like you spent hours on it but comes together surprisingly quickly—and it’s guaranteed to impress.