Pkhali Beet and Walnut Pate

You can’t really go wrong with the Mediterranean flavor combination of parsley, garlic, and lemon.

I learned about the Georgian appetizer pkhali and thought it would be a fun way to use the beets in my farm box this week.

The walnuts give it a lovely richness, and it’s very quick to blend up once the beets are cooked. This dish could easily be served alongside traditional pâtés on a charcuterie board.

May you be safe. May you be free. May your day bring a combination of conditions that move you happily in a positive direction. And if not, may you find a soft and comfortable space to land.


  • 1 1/2 medium-size beets (I used local white and pink striped beets, but red beets would give a lovely deep color)
  • 1/2 cup walnut pieces
  • 1 handful parsley
  • 2 cloves garlic
  • 1 lemon, squeezed
  • 1/2 tsp coriander
  • Salt and pepper to taste
  • Sesame seeds and green onions to garnish


Cover the beets in a small pot filled with water. Boil for about half an hour or until tender.

Run the beets under cold water and peel off the skin – it should come off easily as the water runs over it.

In a food possessor, blend up the walnuts, parsley, and garlic. When the beets are cool enough, add them to the food processor along with the vinegar, coriander, salt and pepper. Blend until fairly smooth and thick. You may have to scrape down the sides of the food processor several times to make sure everything gets incorporated.

Put your pkhali pate in the fridge for at least an hour or even overnight before serving. Garnish with sesame seeds and green onions. Serve with cut veggies, chips, or fresh bread.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

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