Phali (Young Beet Greens in Walnut Sauce) is a traditional Georgian recipe for a classic accompaniment of beet greens served in a walnut sauce flavoured with herbs and spices. The full recipe is presented here and I hope you enjoy this classic Georgian version of: Young Beet Greens in Walnut Sauce (Phali).
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Ingredients:
240ml boiling water water
140g walnuts, shelled
1 tsp salt (or to taste)
4 garlic cloves. finely sliced
1 tsp or 2 tsp jalapeño chilli (or to taste)
1 tsp ground coriander seeds
2 medium onions, finely chopped
4 tbsp fresh dill, chopped
4 tbsp red wine vinegar
Method:
Wash the beet leaves then place in a pan, pour over the boiling water hten cover and cook over low heat for 30 minutes. After this time, take off the heat and drain. Refresh under cold, running, water then press out any excess liquid. Cut into 6mm thick slices and set aside.
Combine the walnuts, salt, garlic and jalapeño chilli in a mortar and pound to a paste. Toss this mix with the beet leaves then mix in the coriander, onions, dill and vinegar. Mix thoroughly to combine.
Serve chilled as a starter or use as a salad course to accompany a main meal. If desired you can substitute fresh radish leaves or even young cauliflower leaves for the beet leaves.
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