1. Main Page
  2. Eat outdoors
  3. Georgian beetroot salad with pepper and herbs

Georgian Beet Salad with Pepper and Herbs

A zesty beet appetizer. Quick to make and delicious to eat—an interesting, lively flavor! What sets "Georgian-style beets" apart is the tangy kick of tkemali, a Georgian sour-plum sauce, used here in two versions: spicy and sweet-tart.

AnahitAuthor avatar
Recipe author
Georgian beetroot salad with pepper and herbs
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 2 g
Fats 33 % 6 g
Carbohydrates 56 % 10 g
101 kcal
GI: 20 / 0 / 80

Cooking method

  1. Step 1:

    Step 1

    The ingredients.

  2. Step 2:

    Step 2

    Wash the beets.

  3. Step 3:

    Step 3

    Boil them.

  4. Step 4:

    Step 4

    Peel them.

  5. Step 5:

    Step 5

    Cut them into thin slices.

  6. Step 6:

    Step 6

    Transfer to a bowl.

  7. Step 7:

    Step 7

    Chop the fresh herbs.

  8. Step 8:

    Step 8

    Add them to the beets.

  9. Step 9:

    Step 9

    Chop the onion.

  10. Step 10:

    Step 10

    Add it to the bowl.

  11. Step 11:

    Step 11

    Crush the first clove of garlic with a knife.

  12. Step 12:

    Step 12

    Press the second clove of garlic.

  13. Step 13:

    Step 13

    Add to the bowl.

  14. Step 14:

    Step 14

    Both kinds of tkemali.

  15. Step 15:

    Step 15

    Add to the bowl.

  16. Step 16:

    Step 16

    Add the vegetable oil.

  17. Step 17:

    Step 17

    Add salt.

  18. Step 18:

    Step 18

    Add black pepper.

  19. Step 19:

    Step 19

    Add red pepper.

  20. Step 20:

    Step 20

    Mix.

  21. Step 21:

    Step 21

    Add the bell pepper.

  22. Step 22:

    Step 22

    Serve it on its own...

  23. Step 23:

    Step 23

    ...or as a side dish...

  24. Step 24:

    Step 24

    ...with main courses.

  • Wash the beets thoroughly and boil them. Cut the beets into triangular and rectangular slices and put them in a bowl. Add finely chopped fresh herbs. Press one clove of garlic through a garlic press; for the second, crush it with a knife for extra aroma, then chop it and add it to the beets. Quarter the onion, cut it into thin strips, and add it to the bowl. Dress the vegetables with vegetable oil and both the spicy and sweet-tart tkemali, season with salt and pepper, and mix thoroughly. If you like, you can add a teaspoon of finely chopped fresh pepper. Serve an hour after dressing with the tkemali. Georgian-style beets are served as a standalone salad and can also be a side dish for main courses.

Caloric content of the products possible in the composition of the dish

  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Tkemali - 418  kcal/100g

Similar recipes

Related and additional categories: