Print

Irresistible Georgian Beet and Spinach Pkhali Recipe

Print Recipe

★★★★★

4.7 from 121 reviews

Experience the vibrant flavors of Georgia with this irresistible recipe for Beet and Spinach Pkhali. This traditional dish combines earthy beets and fresh spinach with creamy walnuts, aromatic garlic, and unique spices like blue fenugreek to create a colorful, nutritious, and flavorful appetizer or side. Finished with a tangy hint of white wine vinegar and the fresh crunch of pomegranate arils, these pkhali varieties make a perfect addition to any meal or festive spread.

Ingredients

Scale

Beet Pkhali Ingredients

  • 1 lb Beets – Their earthy sweetness is the star of this dish, bringing depth and color.
  • 3.5 ounces Walnuts – Provides a creamy texture and nutty flavor, perfect for blending into a paste.
  • 2 cloves Garlic – Adds a sharp, aromatic punch that balances the sweetness of the beets.
  • 1/4 teaspoon Ground coriander – Enhances the flavor profile with its warm, citrusy notes.
  • 1/4 teaspoon Blue fenugreek – This unique spice gives a traditional Georgian touch; if unavailable, use regular fenugreek instead.
  • 1 tablespoon White wine vinegar – Offers a tangy acidity that brightens the overall dish.
  • Kosher salt – Essential for bringing out the vibrant flavors of the ingredients.
  • Fresh cilantro – Adds a refreshing finish that complements the beets beautifully.

Spinach Pkhali Ingredients

  • 1 lb Fresh spinach – Delivers a bright green hue and a nutritious boost to this delightful dish.
  • 1/2 bunch Chopped cilantro – Enhances the freshness and flavor; feel free to adjust based on your taste.
  • 3.5 ounces Walnuts – Like in the beet version, they lend creaminess, plus extra nutrition!
  • 2 cloves Garlic – Meant to add that garlic magic, creating a harmonious blend with the spinach.
  • 1/4 teaspoon Ground coriander – Continues the flavor theme with its lovely warmth.
  • 1/4 teaspoon Blue fenugreek – Brings authenticity and a touch of Georgia’s culinary charm.
  • 1 tablespoon White wine vinegar – Balances the richness of the walnuts and spinach.
  • Kosher salt – Essential for enhancing the flavors in this mix.
  • Pomegranate arils – These jewel-like seeds give a vibrant pop of color and a sweet-tart contrast.

Instructions

  1. Prepare the Beets: Wash the beets thoroughly and boil them in water until tender, approximately 40-50 minutes depending on size. Alternatively, you can roast the beets wrapped in foil at 400°F (204°C) for about 45 minutes. Once cooked, let them cool, then peel and chop roughly.
  2. Prepare the Spinach: Rinse fresh spinach and blanch it in boiling water for about 2 minutes until wilted but still bright green. Drain and immediately plunge into ice water to stop cooking. Squeeze out excess water and chop finely.
  3. Make the Walnut Paste: In a food processor, pulse the walnuts with garlic cloves, ground coriander, blue fenugreek, and kosher salt until finely ground. Add white wine vinegar and pulse a few more times to combine well into a thick paste. You might need to scrape down the sides occasionally.
  4. Combine Ingredients: Divide the walnut paste mixture into two bowls. To one bowl, add the chopped cooked beets and fresh cilantro. Mix thoroughly until well combined. To the other bowl, add the chopped spinach and chopped cilantro, mixing well to incorporate all flavors evenly.
  5. Shape the Pkhali: Using your hands or a small ice cream scoop, form the beet and spinach mixtures into small balls or patties, whichever you prefer. Place them onto a serving platter.
  6. Garnish and Serve: Sprinkle pomegranate arils generously over both beet and spinach pkhali for a burst of color and flavor. Serve chilled or at room temperature as an appetizer or side dish alongside grilled meats or breads.

Notes

  • Blue fenugreek is a unique herb typical to Georgian cuisine. If unavailable, substitute with regular fenugreek powder.
  • Adjust vinegar quantity to taste; some prefer a sharper tang while others like it mild.
  • Pkhali can be made a day ahead and refrigerated; flavors deepen overnight.
  • For a smoother texture, pulse the walnut paste longer or process the beet and spinach mixtures prior to shaping.
  • Serve with Georgian bread such as puri or lavash for an authentic experience.

Keywords: Georgian pkhali, beet pkhali, spinach pkhali, walnut paste, Georgian appetizers, traditional Georgian recipe, healthy vegetarian dish, beet salad, spinach salad

Find it online: https://hannahdelgado.com/irresistible-georgian-beet-and-spinach-pkhali-recipe/