1 pound of beets
1/2 cup of shelled walnuts
3 garlic cloves, peeled
1/2 teaspoon of salt
1/2 cup of chopped cilantro
Freshly ground black pepper
1/4 teaspoon of dried summer savory
or parsley (optional)
1/4 teaspoon of ground coriander seed
1 or 2 teaspoons of red wine vinegar (to taste)
Bake the unpeeled beets at 375°F for 1 to 1. 5 hours, until tender. (The beets may be boiled instead, but roasting imparts a delicious flavor.) While the beets are cooking, grind together walnuts, garlic and salt. Add the cilantro and summer savory or parsley, and continue to grind, make a fine paste. Transfer to a bowl.
Peel the beets when they are soft, and finely grate them in the food processor. In a medium size bowl mix together the grated beets and the ground walnut mixture. Stir in the remaining ingredients. Keep tasting, adding enough vinegar to counteract the sweetness of the beets. The mkhali should be slightly tart.
Chill in the refrigerator for at least 2 hours, and bring to room temperature before serving. Mount on a plate, and decorate the top with a bit of chopped cilantro or parsley.