Helen Rennie

Pkhali (Georgian Beet Walnut Spread)

The video showcases how to make pkhali, a traditional Georgian beet‑walnut spread, demonstrating two distinct preparations and highlighting its cultural roots. The host roasts whole beets, peels them warm, then either processes them with prunes, garlic, cilantro, chili paste and pomegranate molasses for a textured version, or blends beets, walnuts, molasses and salt in a Vitamix for a silky puree. Both recipes toast walnuts briefly to release aroma. Inspired by Polina Chesnakova’s cookbook, the creator adds a dash of mayo or Greek yogurt for creaminess and finishes each spread with a walnut‑onion‑mint topping, noting that good toast should be skillet‑fried, not toaster‑popped. These techniques give home cooks a versatile, week‑long pantry staple that can serve as a spread, hors‑d’œuvre, or base for pork, duck or fish, illustrating how traditional flavors can be modernized for broader markets.