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Photo: Jan Smith Photo by: Photo: Jan Smith

Beets with Walnut-Garlic Sauce (Pkhali)

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.

Cooking Light OCTOBER 2005

  • Yield: 6 servings (serving size: 2/3 cup)

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.

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
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Beets with Walnut-Garlic Sauce (Pkhali) recipe

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