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Beet Pkhali

appetizers, dips, ethnic, russian, spreads

3 large beetroot, with their skins, but ste; mmed, washed, and dried.
1 walnut sauce [georgian] [*]
2 tablespoon parsley, fresh, chopped.
1 tablespoon vinegar, tarragon, or more to taste; .
1 salt, to taste.

Preheat oven to 375^F. Wrap the beets in aluminium foil and bake until tender, about 1 1/4 hours. Cool completely. Peel the beets and cut into pieces. Mince in a food processor. Combine the beets with the WALNUT SAUCE in a bowl. Add the parsley and 1 tbspn of vinegar. Mix thoroughly and season with salt. Taste and add more vinegar, if desired. Cover and refrigerate for at least 4 hours. To serve, spread the pkhali on a plate and smooth the top with a spatula. With a knife, make a pattern of diamonds in the top. [*] See separate recipe from PLEASE TO THE TABLE by ANYA VAN BREMZEN & JOHN WELCHMAN typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Date: 09 Mar 98

Yield: 1 servings

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