Pkhali (Georgian Beet Walnut Spread)

Pkhali (Georgian Beet Walnut Spread) 00:00 01:04 Cook Beets and Prep Ingredients 03:06 Pkhali with Prunes in a Food Processor 04:39 Walnut Mint Topping 05:56 Creamy Pkhali in a Blender 06:50 How to Store Pkhali For a spinach pkhali and more Georgian recipes, check out Polina's new book, "Chesnok" https://amzn.to/4rfxOZI To yield 350g of cooked, peeled beets, start with 1 Lb (about 3 medium) beets. Wash and dry them, wrap in foil, put on a foil-lined baking sheet, and bake at 350F (180C) until a knife goes through them with no resistance, about 1 hour 15 minutes, but this can take longer for bigger beets. Unwrap, let cool until warm, and peel with your hands. To toast walnuts, spread them on a baking sheet and bake at 350F (180C) just until aromatic, about 5 minutes. Pkhali Version 1 (with Prunes, Cilantro, Garlic): ==================================== 350g cooked, peeled beets, cut into quarters 65g (1/2 c) non-sorbate pitted prunes, halved 1 garlic clove, sliced 20g cilantro, coarsely chopped 50g (1/2 c) walnuts, toasted 1 Tbsp pomegranate molasses (or 1.5 tsp balsamic vinegar + 1.5 tsp honey) 1 tsp Turkish pepper paste (or a shake of cayenne) 1 tsp Diamond Crystal Kosher Salt or 1/2 tsp table salt, plus more to taste 30g (just over 2 Tbsp) mayo Put all ingredients except for the mayo into a food processor and puree, scraping down as needed. When a coarse puree forms, add the mayo and puree until homogeneous, but not completely smooth. Taste and adjust salt and acidity. Let sit for an hour to let the prunes soften completely. Store in the fridge for up to a week. Serve at room temp. Pkhali Version 2 (Creamy): ==================== 350g cooked, peeled beets, cut into quarters 75g (3/4 c) walnuts, toasted 1 Tbsp pomegranate molasses (or 1.5 tsp balsamic vinegar + 1.5 tsp honey) 1 tsp Diamond Crystal Kosher Salt or 1/2 tsp table salt, plus more to taste Put everything into a high speed blender and puree until silky smooth. Taste and adjust salt and acidity. Store in the fridge for up to a week. Serve at room temp. Walnut Mint Topping: ================ 2 Tbsp minced white onion 1 garlic clove, grated on a Microplane zester 2 Tbsp sliced mint, plus more for serving 1/2 cup (50g) toasted walnuts, chopped 1 Tbsp pomegranate molasses (or 1.5 tsp balsamic vinegar + 1.5 tsp honey) 2 Tbsp olive oil Salt to taste In a small bowl, mix everything together. Taste and correct for salt and acidity. Serve within a few hours. Join my Patreon Community for free to get video notifications: https://www.patreon.com/helenrennie My cooking classes in the Boston area: http://www.helenrennie.com INSTAGRAM: https://www.instagram.com/helen.rennie