Dara Goldstein

“The Georgian Feast”

1 pound beets

1/2 cup shelled walnuts

3 garlic cloves

1/2 tsp. salt

12 chopped cilantro sprigs

1/2 cup chopped parsley

Freshly ground black pepper

1/4 tsp. dried summer savory

1/4 tsp. ground coriander seed

1-2 tsp. red wine vinegar (to taste)

Bake the unpeeled beets at 37 degrees for 1 to 1 1/2 hours, until tender. (If you are short of time the beets may be boiled but their flavor will not be as good.)

While the beets are roasting, grind together the walnuts, garlic and salt. Add the cilantro and parsley and continue grinding to make a fine paste. Transfer to a bowl.

When the beets are soft, peel them and finely grate them in the food processor. In a medium bowl mix together the grated beets and the ground walnut mixture. Stir in the remaining ingredients.

Keep tasting as the amount of vinegar needed will depend on the sweetness of the beets. The puree should be slightly tart.

Chill in the refrigerator for at least 2 hours. Bring to room temperature before serving, mounded on a plate and cross-hatched on top with a knife.