A Ruby Jewel from the Caucasus: Georgian Beetroot & Garlic Salad (Charkhlis Salati)
Details
Earthy beets meet a potent garlic punch in this vibrant Georgian classic.
Ingredients
Instructions
Cook the Beets
Preheat your oven to 375°F (190°C). Scrub the beets, wrap them individually in foil, and roast for about 60-90 minutes, or until tender when pierced with a fork. Alternatively, you can boil them unpeeled until tender. Allow the beets to cool completely.
Prepare the Ingredients
Once the beets are cool enough to handle, peel them and grate them into a large bowl. While the beets are cooling, you can toast the walnuts in a dry pan until fragrant and lightly browned.
Make the Walnut Paste
In a food processor, pulse the toasted walnuts and minced garlic until they form a coarse paste. Add the chopped cilantro, parsley (if using), and ground coriander, and pulse a few more times to combine.
Combine the Salad
Add the walnut and herb paste to the bowl with the grated beets. Pour in the red wine vinegar and season with salt and pepper. Mix everything together until well combined. Taste and adjust the seasoning, adding more vinegar if you prefer a tarter flavor.
Chill and Serve
For the best flavor, cover the salad and let it chill in the refrigerator for at least an hour to allow the flavors to meld. Before serving, bring it to room temperature. Garnish with a sprinkle of fresh cilantro and pomegranate seeds, if desired. It's excellent as a standalone starter or part of a larger spread.
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