Beets with Walnut-Garlic Sauce (Pkhali)

Beets with Walnut-Garlic Sauce (Pkhali) Recipe
Photo: Jan Smith
Made throughout the Balkans and Russia and Turkey, this side dish can be eaten alone or spread on pita bread. Make it a few hours ahead, and let it sit at room temperature to allow the flavors to mellow and meld. Use precooked beets (available in the refrigerated section of the produce department), or roast them. To roast beets, trim stems to one inch, and wash and place on a foil-lined baking sheet; bake at 425° for 45 minutes or until tender. Trim off 1/4 inch of beet roots, and rub off skins.

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

Nutritional Information

Calories 93
Caloriesfromfat 29 %
Fat 3 g
Satfat 0.3 g
Monofat 0.4 g
Polyfat 2.1 g
Protein 2.9 g
Carbohydrate 15.5 g
Fiber 3.1 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 379 mg
Calcium 31 mg

Ingredients

1 cup chopped onion (about 1 small)
1/4 cup walnuts, toasted
2 tablespoons red wine vinegar
3/4 teaspoon salt
1/2 teaspoon ground red pepper
1/2 teaspoon ground coriander
1 garlic clove, peeled
4 cups finely chopped, precooked beets (such as Melissa's)

Preparation

Combine first 7 ingredients in a food processor; process until smooth.

Combine walnut mixture and beets in a large bowl.

Note:

Mark Bittman,

October 2005
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