Beet Pkhali – My Favorite Georgian Appetizer

One of the most vibrant dishes I’ve ever made is Pkhali—a traditional Georgian appetizer that’s as beautiful as it is flavorful. This dish comes in many forms, using everything from beet greens to beans, but today I’m focusing on my personal favorite: Beet Pkhali.

The deep ruby-red hue of beets gives this version its stunning color, while fresh herbs, garlic, red wine vinegar, and toasted walnuts bring bold, earthy flavors. What I love most is the versatility—you can shape it into little balls for a party platter or just serve it in a rustic bowl alongside some Lavash or rye bread. Both ways work beautifully!

Whenever I host a pop-up dinner, this is almost always the first thing on the table—and it never lasts long. It’s the kind of simple, healthy dish that always impresses and makes people curious about Georgian cuisine. If you’re feeling adventurous, pair it with my Adjarian Khachapuri (a cheesy bread boat you’ll fall in love with), or check out my post The World According to Georgia for more culinary gems.

🥣 Beet Pkhali – Georgian Walnut & Beet Spread

Recipe by Srima KharaCourse: 🍽️ Food u0026amp; Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

250–270 kcal per servings

kcal

Ingredients

• 4 medium-size beets (about 2 lbs total)
  

• 3 cups walnut halves
  

• 4–6 cloves garlic, minced
  

• 2 tablespoons red wine vinegar (or to taste)
  

• 1 small bunch cilantro
  

• 1 small bunch parsley
  

• Salt to taste
  

• 1 teaspoon ground coriander
  

• Freshly ground black pepper to taste
  

• Pomegranate seeds, for garnish

Directions

• Place the beets in a medium-large pot filled with water. Bring to a boil and cook until tender—about 45 minutes.
  
• Remove the beets and let them cool for 15 minutes.
  
• While the beets are cooling, use a food processor to blend the cilantro, parsley, walnuts, and garlic into a coarse paste. Set aside.
  
• Once the beets are cool enough to handle, peel and finely grate them.
  
• Mix the grated beets with the walnut-herb paste. Add red wine vinegar, salt, coriander, and black pepper to taste.
  
• Chill the Pkhali in the refrigerator for at least 1 hour before serving. (It’s even better the next day!)
  
• Garnish with pomegranate seeds and serve with Lavash, rye bread, or crackers.