Georgian Walnut and Beetroot Vegetable Balls

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These vibrant Georgian vegetable balls combine tender beets and spinach with a richly spiced walnut paste, shaped into bite-sized rounds and crowned with jewel-like pomegranate seeds. A traditional Caucasian mezze staple, they balance earthy nuts, sweet root vegetables, and tangy vinegar for a stunning cold appetizer or side.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 22 gFat
• 2.5 gSaturated Fat
• 17 gCarbs
• 5 gFiber
• 7 gSugar
• 7 gProtein
• 640 mgSodium
• 610 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 18 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the vegetables

• 2 medium beets (about 400 g), trimmed
• 200 g fresh spinach, rinsed
• 1 small yellow onion, roughly chopped
• 1 tablespoon olive oil
• 1 teaspoon salt, plus more to taste

For the walnut paste

• 1 cup (100 g) shelled walnuts
• 3 garlic cloves, peeled
• 1/2 cup mixed fresh herbs (cilantro, parsley, and dill)
• 2 tablespoons white wine vinegar
• 1 teaspoon ground coriander
• 1/2 teaspoon ground blue fenugreek
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt

For garnish

• 1/3 cup fresh pomegranate seeds
• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoon pomegranate molasses or extra vinegar, optional

Directions

1. Place the beets in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 35-40 minutes until fork-tender. Drain, let cool, then peel and grate finely.
2. Meanwhile, heat olive oil in a skillet over medium heat and sauté the onion for 4-5 minutes until translucent. Add the spinach and a pinch of salt, cooking for 2-3 minutes until wilted. Squeeze out excess moisture and chop finely.
3. In a food processor, combine walnuts, garlic, fresh herbs, vinegar, coriander, blue fenugreek, cumin, and salt. Pulse until a thick, slightly coarse paste forms, scraping down the sides as needed.
4. Transfer the walnut paste to a large bowl and stir in the grated beets, sautéed spinach, and onion. Mix thoroughly by hand until the vegetables are evenly coated and the mixture holds together when pressed. Taste and adjust salt or vinegar.
5. With lightly oiled hands, roll the mixture into 16 golf-ball-sized rounds, pressing firmly so they hold their shape. Arrange on a platter.
6. Chill the balls for at least 30 minutes to let the flavors meld. Just before serving, press a few pomegranate seeds onto the top of each ball and sprinkle with chopped cilantro. Drizzle lightly with pomegranate molasses if desired.
7. Serve cold or at cool room temperature as part of a mezze spread with crusty bread and pickled vegetables.

Cook’s Notes

• Toast the walnuts lightly in a dry skillet for 2-3 minutes before processing to deepen their flavor.
• Blue fenugreek (utskho suneli) is traditional but can be omitted; substitute with an extra pinch of cumin and coriander.
• Wear kitchen gloves when peeling boiled beets to avoid staining your hands.
• Pkhali keeps well refrigerated for up to 3 days; the flavor actually improves overnight as the walnuts absorb the seasonings.
• For a smoother texture, finely chop the walnuts by hand instead of using a food processor.

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