Beet leaf puree with walnut sauce

by dona

This light and tasty dish is perfect for spring and summer days, excellent appetizer that works well with Georgian corn bread (mchadi). As spring brings lots of green leafy vegies in Georgia, like spinach, chard, stinging nettle (chinchari), red leaves of beet and many more, people move from steamy and hearty soups and stews to light, grassy salads and pureed greens. Georgians like to use them is either wilted or boiled and then season with fried onions and oil or, my favorite, ground walnut puree. In the villages and even in the city we use wooden mortar for pounding the walnuts, garlic and other spices, but here, in America, you can use food processor, which will do the perfect job for you.  {flike} 


For 4 people ()

Beet leaf puree with walnut sauce Directions

  • • 2 pounds of beet leaves ( they might seem a lot, but will become a small ball after boiling)
  • • 1 cup of walnuts
  • • 1/2 cup of fresh cilantro
  • • Couple of pieces of scallions for garnish
  • • 1 teaspoon of ground coriander seeds
  • • 1 teaspoon of fenugreek (ucxo suneli)
  • • 2 cloves of garlic
  • • 2 table spoons of white wine vinegar
  • • 1 teaspoon of paprika
  • • 2 tablespoons of water or better to use the water where the beet leaves were boiled
  • • Salt and pepper

მომზადების წესი
  1. • Usually, we used to boil the leaves in the water, but this time I decided to steam them in the steamer and the result was just perfect.
  2. • Place the leaves in the steamer and steam them for about 30 minutes. Even though the leaves are soft and thin, the stems need some time to lose the hardness.
  3. • Check the stem and if it’s soft, they are ready to be cooled down.
  4. • Let them cool down a little bit, so that it’s easy for you to squeeze the extra juice and then cut them into half an inch pieces. You can also puree them in the food processor, but I like to see the texture and color of stems and leaves.
  5. • Place chopped garlic, spices, walnuts, vinegar, salt, pepper and some boiled water in the food processor and blend it until everything is mixed well
  6. • Chop cilantro and scallions
  7. • In a bowl place chopped beet leaves, walnut puree and greens. Mix well with hands to incorporate all the flavors. Adjust the seasonings and add the rest of the herbs for garnish.