Another recipe from the excellent book "Die georgische Tafel" (The Georgian table) by Nana Ansari, who runs a wonderful restaurant on Karmelitermarkt in Vienna.
1/2 kg fresh beetroot
100 grs walnuts
50 grs spring onion
25 grs fresh coriander
25 grs fresh dill
25 grs fresh parsley
1 clove of garlic
1/2 tsp ground coriander seeds
1 tbsp white wine vinegar
chili powder
Wash the beetroot and boil for 12 minutes over steam in a pressure cooker. They should be soft but firm. Let cool and peel. Chop into very fine cubes, max half a centimeter long. Roughly chop the walnuts herbs, garlic in a food processor. Add vinegar and season with salt and chili powder. Mix well with the beetroot. Adjust seasoning, serve cool.
