Put the beets in a medium-large pot fillet with water. Bring to a boil and cook the beets until tender, about 45 minutes.

Remove the beets from the hot water and then let cool down for 15 min.

Meanwhile, in a food possessor, process the cilantro, parsley, walnuts, and garlic. Set aside.

When the beets are cool enough to handle peel and then grate them using a fine grater.

Mix the grated beets with the walnut paste. Season to taste with the vinegar and spices.

Refrigerate the Pkhali for at least an hour before serving. Georgian people say it's always better the next day!