Source: Stay for tea Blog
Serves 4 to 6 persons as an appetizer
- 3-4 medium-to-large beets
- 1/2 bunch of cilantro (washed, finely chopped)
- 2-3 garlic cloves
- 1/2 cup of roasted, finely chopped walnuts
- 2 tbsp yogurt
- Salt and lemon juice to taste
- 1 tsp ground coriander
- 1 tbsp red wine vinegar
Boil unpeeled beets in a large pot until just tender and the skin is peeling off. When prepared, fill the pot with cold water to let the beets cool down.
While the beets are cooling, on a dry pan roast the walnuts until just browned. Crush or finely chop the walnuts.
Finely chop the garlic cloves.
Once the beets are sufficiently cooled down, peel the remaining beet skin and trim the ends. Grate the beets or chop into 1/2 inch pieces.
Mix the beets, garlic, toasted walnuts, coriander and chopped cilantro with the yogurt until well mixed. Add in lemon juice and salt to taste. Serve room temperature or cold. This salad can keep in the refrigerator for a couple of days.
You can omit the yogurt for a vegan salad.
If you love cheese and have a bit of extra time, the original source strongly recommends that you make khachapuri (ხაჭაპური), also known as Georgian cheese bread.