Svekla Pkhali (Beet Pkhali) is a traditional Georgian recipe for a classic accompaniment or starter made from baked beetroot served in a walnut sauce flavoured with parsley and tarragon vinegar. The full recipe is presented here and I hope you enjoy this classic Georgian version of: Beet Pkhali (Svekla Pkhali).
Wrap the prepared beetroot in aluminium foil, set on a baking tray then transfer to an oven pre-heated to 180°C and bake for about 75 minutes, or until completely tender. Remove from the oven and set aside to cool completely then peel the beetroot and cut into pieces. Transfer these to a food processor and blitz until minced.
Prepare the Georgian Walnut Sauce according to the recipe then stir in the chopped beetroot and mix until smooth. Add the parsley and season to taste with tarragon vinegar and salt. Cover the bowl and refrigerate for at least 4 hours.
To serve, spread the pkhali on a chilled serving plate then smooth the top with a spatula before using a sharp knife to cut a criss-cross diamond pattern in the top. Alternatively, shape into balls. Use your thumb to make an indentation in the top and garnish with a walnut, a drizzle of oil and a celery leaf.
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