Georgian Beet and Walnut Veggie Pate (Beet Pkhali)

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Georgian Beet and Walnut Veggie Pate (Beet Pkhali)

I don't know about you, but I eat with my eyes first! A beautiful colorful and well-styled plate always makes me want. An aesthetic dish makes me want to taste it more slowly in order to appreciate all the taste subtleties that are there. This recipe is therefore made from red beets, in order to obtain a beautiful color that will whet your appetite! 

The earth abounds with an immense variety of foodstuffs, some of which, like beets, have such attractive culinary properties! In addition to its beautiful ruby ​​color (its color changes depending on the variety, ranging from white, yellow to red through the ranges of mauves, not to mention the marbled varieties so pretty on the plate!), Beetroot is an ally powerful for your health.

 

 

3 good reasons to eat beets

  • Beetroot helps to digest better: its high fiber content allows good intestinal transit, thus preventing constipation
  • It helps reduce the risk of cancer: beets contain betanin, an amino acid that gives beets a purplish color and has the property of destroying cancer cells and preventing the multiplication of diseased cells
  • It protects against cardiovascular diseases: its fiber and antioxidant content help ensure good heart health. Antioxidants help eliminate free radicals involved in cardiovascular disease, and fiber helps lower bad cholesterol levels, thereby reducing the risk of developing heart disease.

 

Whether you prefer yellow, white, red or marbled beets, all varieties provide the same vitamins and minerals. On the other hand, in addition to giving a bright color to your dishes, beetroot contains more betanine and therefore is the best for contributing to optimal health.

 

As I particularly like tasting dishes from other cultures, I recently discovered PKhali, a veggie pâté from Georgia, a country I didn't know! It is located in the Middle East, surrounded by Turkey, Armenia, Russia and Azerbaijan. 

This veggie pâté is a traditional dish that comes in many shapes and colors. It is usually made with different vegetables, fresh herbs, garlic and of course lots of nuts! In Georgia, it is usually prepared with beans, beet leaves and Swiss chard, but two of the most famous variations are those made from beets and spinach. These two vegetables saturated with vitamins and minerals add not only explosive flavors, but also attractive bright colors to this unusual dish.

People love to eat it with Georgian flatbread, Lavash, or spread it on rye bread, which is a more Ukrainian way to enjoy this dish.

For my part, I like to eat it with endives or with my nourishing homemade bread. Without further ado, go quickly and cook this little treat that goes well in the lunch box or serves as an aperitif accompanied by small rusks to impress your guests!

 

 

Georgian Beet and Walnut Veggie Pate (Beet Pkhali)


Preparation time: 45 minutes
Cooking time: 20 minutes
Makes: 4-6 servings 


Ingredients

454g beets (about 2 medium beets)
1,5 cups of Organic European Walnuts
3 garlic cloves, finely chopped
1 tablespoon of red wine vinegar
1 large bunch of washed and chopped cilantro (1,5 cups tightly packed)
Freshly ground pepper to taste
1/2 teaspoon ground coriander
1/2 teaspoon of fenugreek
1/2 teaspoon saffron
1/2 cup pomegranate seeds, for garnish


Method

 

  1. Place the beets in a medium saucepan and cover with water.
  2. Bring to a boil and cook beets until tender, about 45 minutes.
  3. Remove the beets from the hot water and let them cool for 15 min.
  4. Meanwhile, in a food processor, crush the cilantro, nuts and garlic.
  5. Put aside.
  6. When the beets are cold enough to peel them, grate them using a fine grater.
  7. Mix the grated beets with the nut paste, vinegar and spices.
  8. You can choose to shape it into balls, or place in small pots or a nice serving dish. Garnish with pomegranate seeds and half walnuts.
  9. Refrigerate the Pkhali for at least an hour before serving. Psssss! It is even better the next day!

 

Bon appétit!

 

Caroline
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  • Caroline Bisaillon
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