Title: Beet Pkhali
Categories: Russian Appetizer Ethnic Dip Spread
Yield: 1 Servings

3	lg	Beetroot, with their skins, but stemmed, washed, and dried.
		WALNUT SAUCE [GEORGIAN] [*]
2	tb	Parsley, fresh, chopped.
1	tb	Vinegar, tarragon, or more to taste.
		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

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