Beets with Walnut-Garlic Sauce (Pkhali)

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 93
  • Calories from fat: 29%
  • Fat: 3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 2.1g
  • Protein: 2.9g
  • Carbohydrate: 15.5g
  • Fiber: 3.1g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 379mg
  • Calcium: 31mg

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

  1. Combine first 7 ingredients in a food processor; process until smooth.
  2. Combine walnut mixture and beets in a large bowl.
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