Chakhmali
Georgian Beet and Walnut Salad
A vibrant and flavorful Georgian appetizer or side dish, Chakhmali is a refreshing salad made from grated beets, toasted walnuts, garlic, and a medley of fresh herbs. It's typically seasoned with lemon juice and salt, offering a delightful balance of earthy, nutty, and herbaceous notes.
🧂 Ingredients
- 1 lb Beets(about 2-3 medium beets, roasted or boiled until tender)
- 1/2 cup Walnuts(toasted)
- 2 cloves Garlic(minced)
- 1/4 cup Fresh cilantro(chopped)
- 2 tbsp Fresh parsley(chopped)
- 1 tbsp Lemon juice(or to taste)
- 2 tbsp Olive oil
- 1/2 tsp Salt(or to taste)
- 1/4 tsp Black pepper(freshly ground, or to taste)
- 2 tbsp Pomegranate seeds(for garnish (optional))
👨🍳 Instructions
- 1
If using raw beets, wash them, wrap in foil, and roast at 375°F (190°C) for 60-90 minutes, or until tender. Alternatively, boil them until tender. Let cool, then peel and grate finely.
- 2
Toast the walnuts in a dry skillet over medium heat until fragrant, about 3-5 minutes. Let cool, then coarsely chop.
- 3
In a medium bowl, combine the grated beets, chopped walnuts, minced garlic, chopped cilantro, chopped parsley, lemon juice, and olive oil.
- 4
Season with salt and freshly ground black pepper to taste. Mix well to combine all ingredients.
- 5
For best flavor, cover and refrigerate for at least 2-6 hours to allow the flavors to meld.
- 6
Serve chilled or at room temperature. Garnish with pomegranate seeds if desired.
💡 Pro Tips
- ✓Roasting the beets brings out a deeper, sweeter flavor compared to boiling.
- ✓Ensure walnuts are toasted for maximum flavor and crunch.
- ✓Adjust lemon juice and salt according to your preference for acidity and seasoning.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of blue fenugreek (utscho suneli) for a more traditional Georgian flavor.
- Some recipes include a small amount of red wine vinegar for extra tang.
- For a creamier texture, some variations incorporate a tablespoon or two of Greek yogurt or mayonnaise.