Chogi Georgian Beet Salad Recipes

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.

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.

Steps:

• Place beets in a saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer until beets can easily be pierced with a fork, about 45 minutes. Drain and cool slightly. Peel and slice beets; place into a large bowl.
• Combine apple cider vinegar, olive oil, sugar, salt, and pepper in a small bowl and pour over beets. Mix well. Add caraway seeds and mix again. Allow to chill 2 hours before serving.