🥗 Beetroot Salad with a Georgian Twist

Preheat the oven to 190 °C / 375 °F. Wash and dry the beets, wrap each one in foil, and place on a baking sheet. Roast for ~1 hour 30 minutes until tender (a skewer should slide in easily). Let cool.

Slice the onion into thin half-rings. Finely chop the herbs. Mince the garlic. Chop the walnuts into small crumbs using a blender or a knife. Peel the cooled beets and cut into 1–1.5 cm cubes.

In a large bowl, combine the beets, onion, walnut paste, herbs. Add lemon juice and olive oil , then season with khmeli-suneli and black pepper. Gently mix with a spatula. Leave for 1 hour