The original charkhali or plum-marinated beetroot from Kaukasis: The Cookbook: A Culinary Journey Through Georgia, Azerbaijan & Beyond (page 13) by Olia Hercules

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Notes about this recipe

  • jenburkholder on July 15, 2024

    Didn’t convince me. The tart, light sauce didn’t pair well with the beets, for me - it felt like it was missing a rich or savory note. Maybe will be better once the flavors have a couple more days in the fridge to settle.

  • mcvl on October 09, 2018

    Both my vegan husband and I enjoyed this mightily. I made it with unpeeled roasted beets, which have a richer, fuller flavor than peeled boiled beets. I had an inspiration as I was finishing the last portion and added some quartered green olives, which made the whole thing even better.

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