Beetroot Pkhali - Georgian Beetroot and Walnut Spread
A vibrant and delicious vegan pâté made with beetroot and walnuts, flavoured with garlic and a traditional Georgian spice blend.
Ingredients
- 250 g cooked beetroot*
- 10 g fresh coriander cilantro
- 50 g walnuts
- 2 cloves garlic
- 1 spring onion
- 1 tablespoon white wine vinegar
- 1 teaspoon khmeli suneli
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
- Pomegranate seeds for garnish optional
Instructions
- Using a box grater or food processor coarsely grate the cooked beetroot, and set aside until later.
- If you have a food processor pulse all the ingredients apart from the graded beetroot to form a thick paste. Scraping down the sides as needed. Add the beetroot and pulse a few more times until fully incorporated.
- If you do not have a food processor, grind the walnuts and garlic in a mortar and pestle into a thick paste, finely chop the fresh coriander and spring onions then combine everything in a bowl.
- Taste and adjust the seasoning.
- Serve your Beetroot Pkhali at room temperature. Garnished with pomegranate seeds and chopped coriander. Serve with Georgian Mchadi or crusty bread.
Notes
*Buy pre-cooked beetroot to save time or cook your own. Tips on how to roast beetroot can be found in the article above.
Nutrition
Calories: 117kcalCarbohydrates: 9gProtein: 3gFat: 8g
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!