Beetroot Pkhali

Name: Beetroot Pkhali
Total time: 50 min
Cuisine: Georgian
Ingredients: 500g cooked beetroot, vacuum packed, not in vinegar; 150g walnuts, shelled; 3 garlic cloves; 1 tsp ground coriander; 1 tsp ground fenugreek; 2 tbsp red wine vinegar; 3 tbsp fresh coriander, chopped; 50g pomegranate seeds; 1 tsp fine salt

A deep pink spread of cooked beetroot, walnuts, garlic and herbs, eaten on bread or vegetable sticks.

Time50 min
LevelEasy
Costabout £0.57 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

500 gcooked beetrootvacuum packed, not in vinegar
150 gwalnutsshelled
3garlic cloves
1 tspground coriander
1 tspground fenugreek
2 tbspred wine vinegar
3 tbspfresh corianderchopped
50 gpomegranate seeds
1 tspfine salt

Method

1
Grate the beetroot finely, or blitz it briefly in a food processor.
2
Blitz the walnuts, garlic, ground coriander, fenugreek and salt to a smooth paste in a clean processor.
3
Mix the walnut paste into the beetroot with the vinegar and half of the fresh coriander.
4
Taste and add more salt or vinegar if you like. Chill for 30 minutes.
30 min
5
Spoon into a dish, top with pomegranate seeds and the rest of the coriander and serve with bread.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.