Georgian Beetroot Phkali - Beetroot Walnut Bites

If you've never tried Beetroot Phkali, get ready to fall in love with one of Georgia's (the country, not the state!) most colorful and flavorful dishes. This is not just another beet dish - it's a garlicky, nutty, herby, totally crave-worthy dish that looks stunning on your table and tastes even better.

The best part? It's easy, naturally vegan, and packed with antioxidants, healthy fats, and earthy-sweet flavor.

In Georgia, "phkali" (pronounced puh-KHA-lee) is a beloved traditional dish made from finely chopped veggies mixed with a rich walnut paste and herbs. You'll find spinach phkali, eggplant phkali, and this beetroot phkali, at nearly every Georgian feast or "supra."

It's especially popular in autumn and winter when beets are at their best, but honestly, I make it year-round. It's perfect as an appetizer, side dish, or dip for bread and crackers.

And if you're serving it alongside dishes like Badrijani Nigvzit (eggplant rolls with walnut paste) you've basically got yourself a mini Georgian feast.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Equipment
• Storage
• FAQ
• Related
• Georgian Beetroot Phkali

Ingredients

• Cooked Beets. The base of your Beetroot Phkali, sweet, earthy, and naturally vibrant. You can roast, boil, or steam them. I used precooked ones for convenience.
• Walnuts: The heart of Georgian cuisine! They give the dip its creamy, rich texture and signature nutty flavor. Always use fresh walnuts (not old or bitter).
• Garlic: The soul of the dish. Raw garlic gives that sharp, bold punch typical of Georgian cooking. If you want a milder flavor, use less or use roasted garlic, it's still aromatic but softer and sweeter.
• Blue Fenugreek: A Georgian herb that adds a slightly sweet, nutty aroma, a must for authentic phkali. If you can't find it,you can use mixed herbs or skip it.
• Khmeli Suneli (or Mixed Herbs): A classic Georgian spice blend that includes coriander, fenugreek, and marjoram. It gives Beetroot Phkali that warm, slightly floral note you'll instantly recognize from Georgian food.
• Red Wine Vinegar: A splash of acidity that brightens the beets and balances the richness of the walnuts. It keeps the dip lively.
• Salt
• Fresh Cilantro And Parsley : They add flavour, brightness and freshness to the dish. If you can't stand cilantro, use more parsley.
• Pomegranate Seeds (for garnish): The finishing touch, juicy, tart pops of color and flavour that make the dish look stunning. Traditional Georgian Beetroot Phkali almost always has these on top.

See recipe card for quantities.

Instructions

Step 1: Make the walnut paste

Add walnuts, garlic, ground coriander, fresh parlsey and coriander, blue fenugreek, khmeli suneli, and salt to a food processor. Blend until you have a coarse paste.

Step 2: Mix in the beets

Add your grated or finely chopped cooked beets and vinegar to the walnut paste. Pulse until it's evenly combined and that gorgeous deep red/pink color shows up.

Step 3: Shape it (optional)

Traditionally, phkali is rolled into small balls or patties, but you can also just serve it as a spread. If you want to shape it, chill the mixture for a couple hours (or overnight) first to help it firm up.

Step 4: Garnish and serve

Spoon onto a plate or shape into patties, then top with cilantro and pomegranate seeds. Serve chilled or at room temperature with bread, crackers, or sliced veggies.

Substitutions

Here are some easy swaps if you need them:

No blue fenugreek? Use mixed herbs

No khmeli suneli? Use ground coriander

Don't like coriander? Use more parsley instead

Milder garlic flavor: Use less garlic or no garlic, or use roasted garlic.

Equipment

• Food processor: the easiest way to make the walnut paste.
• Mixing bowl: for combining ingredients.
• Box grater: to shred your cooked beets.
• Serving dish: for plating (flat and wide looks best). The one I use here is from Tales On Tables!

No food processor? You can use a mortar and pestle.

Storage

Beetroot Phkali actually gets better after a few hours in the fridge!

• Store leftovers in an airtight container for up to 4 days.
• Not great for freezing, it messes with the texture.
• Keep garnishes (cilantro, pomegranate) separate until serving.

FAQ

What does Beetroot Phkali taste like?
It's earthy, nutty, slightly tangy, and with a garlicky after taste, kind of like a beet-walnut hummus, but bolder and more aromatic.

Is Beetroot Phkali vegan?
Yes! It's 100% plant-based and naturally gluten-free.

Can I make it ahead?
Totally. Make it a day in advance, the flavors get even better.

What should I serve it with?
Bread, crackers, lavash, or as part of a mezze-style platter. It also pairs perfectly with grilled veggies.

DID YOU MAKE THIS RECIPE?

Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at  @recipesandplaces or use the hashtag #recipesandplaces

I love to see recreations and share them!

Related

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