Chogi Georgian Beet Salad Food

GEORGIAN BEETS IN CHERRY SAUCE (CHARKHALIS CHOGI)

Steps:

• Preheat oven to 375°F.
• Coat the beets with the oil and place in a single layer in a baking pan. Roast until tender, about 1 hour. Let cool slightly, then trim, peel, and thinly slice.
• While the beets are roasting, combine the cherries and water in a small saucepan and bring to a boil. Reduce the heat to low and simmer, uncovered, until very tender, about 20 minutes. Puree in a blender or food processor.
• Melt the butter in a large skillet over medium heat. Add the onions and saute until soft and translucent, 5-10 minutes. Stir into the cherry puree. Add the cilantro, parsley and salt.
• Pour the sauce over the beets. Serve warm, or at room temperature.

CHOGI- GEORGIAN BEET SALAD

Steps:

• Directions: Preheat oven to 375°F. Scrub beets but do not peel. Bake until tender, 1 to 1 1/2 hours. Meanwhile, saut? the onion in butter until soft, 10 to 15 minutes. Simmer the cherries in water until they are very soft, about 15 minutes. Force through a sieve or food mill, adding additional water, if necessary, to make 1/4 cup of thick sauce. When the beets are ready, peel and slice them thinly. Place in a bowl and add the cooked onion and cherry sauce. Stir in the

BEET SALAD--GEORGIAN STYLE

Steps:

• For a smooth style salad or spread: Toss everything in a food processor; Pulse until mixed well; Season with salt, pepper, and mayo (optional) to taste.
• For a chunkier style salad: Grate beets on the medium side of a grater; Grind or finely chop walnuts (or, buy them pre-ground); Mince prunes (or grind them w/ walnuts in a food processor or by hand); Mix everything together and season to taste.