Pkhali (Georgian Beet Walnut Spread)

Why It Matters

Pkhali’s simple, adaptable recipe bridges heritage cuisine and contemporary dining, offering chefs and food businesses a high‑margin, shelf‑stable product that taps into growing demand for authentic, plant‑forward spreads.

Key Takeaways

• Roast beets whole, then peel while still warm.
• Two versions: processor with prunes, blender for silky purees.
• Add pomegranate molasses for a sweet‑tart depth flavor.
• Walnut‑onion‑mint topping enhances overall texture and flavor experience.
• Serve on skillet‑toasted bread; keep spread refrigerated up to week.

Summary

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.

Original Description

Pkhali (Georgian Beet Walnut Spread)

00:00

01:04 Cook Beets and Prep Ingredients

03:06 Pkhali with Prunes in a Food Processor

04:39 Walnut Mint Topping

05:56 Creamy Pkhali in a Blender

06:50 How to Store Pkhali

For a spinach pkhali and more Georgian recipes, check out Polina's new book, "Chesnok" https://amzn.to/4rfxOZI

To yield 350g of cooked, peeled beets, start with 1 Lb (about 3 medium) beets. Wash and dry them, wrap in foil, put on a foil-lined baking sheet, and bake at 350F (180C) until a knife goes through them with no resistance, about 1 hour 15 minutes, but this can take longer for bigger beets. Unwrap, let cool until warm, and peel with your hands.

To toast walnuts, spread them on a baking sheet and bake at 350F (180C) just until aromatic, about 5 minutes.

Pkhali Version 1 (with Prunes, Cilantro, Garlic):

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350g cooked, peeled beets, cut into quarters

65g (1/2 c) non-sorbate pitted prunes, halved

1 garlic clove, sliced

20g cilantro, coarsely chopped

50g (1/2 c) walnuts, toasted

1 Tbsp pomegranate molasses (or 1.5 tsp balsamic vinegar + 1.5 tsp honey)

1 tsp Turkish pepper paste (or a shake of cayenne)

1 tsp Diamond Crystal Kosher Salt or 1/2 tsp table salt, plus more to taste

30g (just over 2 Tbsp) mayo

Put all ingredients except for the mayo into a food processor and puree, scraping down as needed. When a coarse puree forms, add the mayo and puree until homogeneous, but not completely smooth. Taste and adjust salt and acidity. Let sit for an hour to let the prunes soften completely. Store in the fridge for up to a week. Serve at room temp.

Pkhali Version 2 (Creamy):

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350g cooked, peeled beets, cut into quarters

75g (3/4 c) walnuts, toasted

1 Tbsp pomegranate molasses (or 1.5 tsp balsamic vinegar + 1.5 tsp honey)

1 tsp Diamond Crystal Kosher Salt or 1/2 tsp table salt, plus more to taste

Put everything into a high speed blender and puree until silky smooth. Taste and adjust salt and acidity. Store in the fridge for up to a week. Serve at room temp.

Walnut Mint Topping:

================

2 Tbsp minced white onion

1 garlic clove, grated on a Microplane zester

2 Tbsp sliced mint, plus more for serving

1/2 cup (50g) toasted walnuts, chopped

1 Tbsp pomegranate molasses (or 1.5 tsp balsamic vinegar + 1.5 tsp honey)

2 Tbsp olive oil

Salt to taste

In a small bowl, mix everything together. Taste and correct for salt and acidity. Serve within a few hours.

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