Georgian-Style Beets
A light and piquant beet salad with tkemali sauce. A juicy, bright, and rich-flavored dish. Sweet and spicy tkemali sauce, garlic, and cilantro turn ordinary cooked beets into a delicacy. The spicy and fresh notes in this salad will leave no one indifferent.
Updated : 20 March, 2026
Easy
About 20 min.
Ingredients
4
Beetroot
1
Onion
1
Garlic
50 grams
Greens
2 tablespoon
Tkemali sauce
2 tablespoon
Vegetable oil
3 grams
Salt
3 grams
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose juicy and sweet beets. Wash the beets, then boil them or bake them in foil in the oven until done. I boiled mine for 2 hours because they were large; medium beets take about 1 1/2 hours, and small ones about 1 hour. They should be boiled or baked in their skins so the beets do not lose their color. To help preserve the color during boiling, you can also add lemon juice to the water — 1/2 teaspoon per 1 liter, about 4 1/4 cups, of water. Peel the beets and cut them into thin strips.
Step 2
Wash the herbs well, dry them on paper towels, and chop them finely. I used cilantro, dill, and parsley. I think these herbs are what make the salad truly Georgian in style.
Step 3
Chop the garlic in any way convenient for you. I chopped it very finely with a knife.
Step 4
Peel the onion, rinse it, and cut it into half-rings, or slightly smaller, as I did. It is better to use red onion for this salad - it works well both in color and in flavor.
Step 5
Add the herbs, garlic, and onion to the bowl with the beets, then add 2 tablespoons of tkemali sauce and 2 tablespoons of vegetable oil. Season with salt and pepper to taste.
Author note
Share the recipe
