Beet Pkhali

• 3 lg. beetroot, with their skins but stemmed, washed, and dried
• Georgian walnut sauce*
• 2 tbsp. fresh parsley, chopped
• 1 tbsp. tarragon vinegar,
• to taste
• Salt to taste

1. Preheat oven to 375F.
2. Wrap the beets in aluminium foil and bake until tender, approximately 1-1/4 hours.
3. Cool completely.
4. Peel the beets and cut into pieces.
5. Mince in a food processor.
6. Combine the beets with the walnut sauce in a bowl.
7. Add the parsley and 1 tbsp.
8. of vinegar.
9. Mix thoroughly and season with salt.
10. Taste and add more vinegar, if desired.
11. Cover and refrigerate for at least 4 hours.
12. To serve spread the pkhali on a plate and smooth the top with a spatula.
13. With a knife, make a pattern of diamonds in the top.

beetroot, walnut sauce, fresh parsley, tarragon vinegar, salt

Taken from www.foodgeeks.com/recipes/3798 (may not work)