Georgian Beet Phali
Let me introduce you to the dish that might just steal the spotlight at your next gathering: Georgian Beet Phali (Pkhali). Imagine a spread so vibrantly magenta it looks like edible art, and yet it’s earthy, creamy, and perfectly balanced, thanks to sweet beets, nutty walnuts, and just the right pop of tang from pomegranate seeds. Sound good? It gets better.
Pkhali (or mkhali, if you’re feeling fancy) is one of those dishes that Georgian cuisine just does right. It’s deceptively simple—basically, finely chopped vegetables blended with ground walnuts, garlic, and herbs—but don’t let its simplicity fool you. Beets give this version a natural sweetness that plays beautifully with the herbaceous, garlicky walnut paste. Add a handful of pomegranate seeds on top, and suddenly it’s gone from snackable to stunning.
In Georgia, you’ll find pkhali as part of every supra (the legendary Georgian feast). It’s meant to be shared, served with warm bread and alongside other small plates that make you wonder why you ever ate anything solo. And while pkhali can be made with spinach, eggplant, or nettles, this beet version wins on color alone. Plus, it’s vegetarian, healthy, and ridiculously easy to whip up. Shall we get started?
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The Heritage of Pkhali
Fun fact: Pkhali comes from the Georgian word for “to knead,” which makes perfect sense when you think about the process of mashing cooked vegetables and walnuts into a rich, flavorful spread. For centuries, it’s been a staple of Georgian cuisine, showcasing the country’s love of fresh produce and those iconic nutty, garlicky sauces.
This dish is endlessly adaptable. Spinach is classic, eggplant brings smoky depth, and beets? Well, they’re the showstopper. Whatever the vegetable, the essentials are the same: a nutty walnut base, garlic, and herbs like cilantro or parsley to tie it all together. And then there’s the pomegranate seeds—Georgia’s favorite garnish, adding just the right hint of tang and crunch.
If you’ve ever been to a Georgian supra, you know that phali is all about bringing people together. It’s a dish that’s as much about community as it is about flavor, proving once again that simple ingredients, when treated with care, can create pure magic.
Georgian Beet Phali (Pkhali)
Ingredients
- 1 pound 500g beets (about 2-3 medium beets)
- 3.5 ounces 100g walnuts (about 1 cup)
- 3 cloves garlic
- 4 –5 sprigs cilantro
- 1/2 teaspoon fenugreek
- 1/2 teaspoon Imeretian saffron optional
- 1/2 pomegranate seeds only
- Salt to taste
Instructions
Prepare the Beets:
- First, let’s talk about the beets. You can either boil or roast them. I’m a fan of roasting because it keeps that deep, earthy flavor intact. Wrap each beet in foil and roast at 375°F (190°C) for about an hour. Let them cool, peel off the skins, and then either grate them finely or blitz them in a food processor until they’re in tiny, manageable bits.
Drain the Beets:
- Once you’ve got your beets grated or processed, place them in a colander and let them sit for about 15 minutes to drain off some of that excess juice. Then, give them a gentle squeeze with your hands to get rid of any lingering moisture.
Make the Walnut Mixture:
- While the beets are draining, it’s time to deal with the walnuts. You want to grind them up until they’re almost like a coarse meal—you can do this in a blender or food processor, or if you’re feeling old-school, with a mortar and pestle. Press the garlic through a garlic press, and finely chop the cilantro.
Mix Everything Together:
- Now comes the fun part: mix the ground walnuts, garlic, cilantro, fenugreek, and Imeretian saffron (if you have it) in a large bowl. Stir in the drained beets, and mix until everything is beautifully combined. Add salt to taste.
Shape and Garnish Phali:
- Here’s where you get to play with your food. Take the mixture and form it into little balls, about the size of a walnut. Place them on a serving plate, and for the finishing touch, sprinkle them with pomegranate seeds and maybe a few extra cilantro leaves. They’re almost too pretty to eat, but trust me, you’ll want to dive right in.
