Georgian Beet Green Pkhali

Georgian Beet Green Pkhali

Categories:   Uncategorized

Comments

  • Posted: July 14, 2018 03:00

    bob-the-cook

    Georgian cuisine uses a lot of walnuts. Walnuts are finely chopped and mixed into many dishes, including pkhali. Pkhali can be made into little balls, which make a fun presentation, or it can be stuffed into vegetables, or served as a dip. Pkhali is often made with spinach, but it is also made with cabbage, cabbage, beets or eggplant. Almost any vegetable will work, so it’s a great way to use fresh produce that’s in season. Serves 6 **Ingredients** * 1 bunch beets with greens * 1/3 cup walnuts * 1 clove garlic * 2 tablespoons olive oil * 1/2 bunch cilantro * 1/2 lemon juiced * 1/2 teaspoon freshly ground black pepper * sea salt to taste **Pickled Beet Stems** * 1 cup water * 1/2 cup red wine * 1/2 cup apple cider vinegar * 1 tablespoons kosher salt * 1 teaspoon sugar * 8 black peppercorns * 4 juniper berries * 2 allspice berries **Instructions** **Roast Beets** 1. Preheat oven to 400 degrees. Cut beet greens from beetroots. Wash beets and beet greens well. Trim beet stems from beet greens and set aside for Pickled Beet Stems (below). 2. Trim beetroots on both ends. Place on foil-lined baking sheet. Drizzle with olive oil. Cover with foil. Roast in oven for one hour or until a knife can be easily inserted and removed. Let cool. Scrape off skin. Slice into thin rounds. **Pickled Beet Stems** 1. Cut reserved beet stems into 1/4" pieces. Place water, red wine, vinegar, salt, sugar, peppercorns, juniper berries and allspice berries in saucepan. Bring to a boil. Add beet stem pieces and turn off heat. Let cool to room temperature. **Make Pkhali** 1. Blanch beet greens for 30 seconds. Remove to bowl filled with ice and water to stop cooking process. Once cool, remove and squeeze dry. 2. Place walnuts, garlic, oil, cilantro, lemon juice, pepper and salt in food processor. Pulse until finely chopped (do not puree). Add cooked beet greens and pulse until finely chopped. Season to taste with salt. 3. Scoop out round tablespoons of mixture and roll into balls. Arrange on top of cooked beet rounds. Top with pickled beet stems. Nutrition Facts Amount Per Serving **Calories** 123 Calories from Fat 81 **% Daily Value*** **Total Fat** 9g **14%** Saturated Fat 1g **5%** **Sodium** 1188mg **50%** **Potassium** 169mg **5%** **Total Carbohydrates** 6g **2%** Dietary Fiber 1g **4%** Sugars 3g **Protein** 1g **2%** This Recipe Is [**~~Published Here~~**](http://jeanetteshealthyliving.com/georgian-beet-green-pkhali/)
  • Posted: July 14, 2018 03:00

    andyduffman

    I too top all my dishes with twizzlers. Thanks for sharing, looks great!