Salads
Charkhlis Salata (Beetroot and Walnut Salad)
The Quirky Foodster Team
Ingredients
- 4 medium beetroots
- 80 g (2/3 cup) walnuts, finely chopped
- 2 garlic cloves, minced
- 1 tbsp red wine vinegar
- 1/2 tsp ground coriander seed
- Pinch of ground blue fenugreek (utskho suneli)
- 2 tbsp pomegranate seeds
- Salt, to taste
Method
- Roast the beetroots whole, wrapped in foil, at 200°C (400°F) for 45-60 minutes until tender, or boil them for about the same time.
- Cool, peel, and grate or finely dice the beetroot into a mixing bowl.
- Add the walnuts, garlic, vinegar, coriander, fenugreek and salt, and mix thoroughly.
- Chill for at least 20 minutes to let the flavours combine.
- Top with pomegranate seeds before serving.
Introduction: A cousin of pkhali but served looser and more salad-like, this beetroot and walnut salad brings together earthy roasted beets with the same walnut-garlic backbone found throughout Georgian cooking, finished with a bright hit of vinegar.
Cultural Background: A cousin of pkhali but served looser and more salad-like, this beetroot and walnut salad brings together earthy roasted beets with the same walnut-garlic backbone found throughout Georgian cooking, finished with a bright hit of vinegar.
Tips: Wear gloves when peeling beetroot to avoid staining your hands.
Variations: A creamier version stirs through a spoonful of Greek-style yogurt or matsoni; some cooks add a few raisins for sweetness.
Storage: Refrigerate covered for up to 4 days.
Reheating: Served cold; no reheating required.
Nutrition: Approx. 150 kcal, 3 g protein, 10 g fat, 13 g carbohydrate per serving.
FAQs:
Q: Can I use pre-cooked beetroot?
A: Yes, vacuum-packed cooked beetroot (unpickled) works well and saves time.
Q: Is this dish spicy?
A: No, it is mild and earthy; a pinch of chili flakes can be added for those who like heat.
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