Recipe for: Beets with Horseradish Served Cold (Regional Appetizer) - photo 1
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Recipe for: Beets with Horseradish Served Cold (Regional Appetizer)

Appetizers Regional Cuisine of Poland 20 min Easy 8 wyświetleń ~6.79 PLN * - (0)
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Description

A classic Polish appetizer — cold beets with horseradish is a simple, bold dish that combines the sweet-earthy flavor of cooked beetroot with the sharp, spicy horseradish and creamy sour cream. It has its origins in Polish folk cuisine; often served with roasted meats, cold cuts, on festive tables, or as a cold snack. The dish is visually appealing (intense pink color) and works well as a side to potatoes, buckwheat, or fresh bread. I also suggest a variation with the addition of raw onion and dill for freshness.

Ingredients Used

Ingredients (9)

Servings:
4
  • Beets (raw) 800 g
  • Horseradish 60 g
  • Sour cream 200 g
  • Sugar 10 g
  • Lemon 0.6 szt. (~50 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Dill 0.5 pęczek (~10 g)
  • Onion 0.5 szt. (~75 g)
💰 Szacowany koszt dania: ~6.79 PLN (1.70 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Check the type of beets: it's best to use pre-cooked or roasted ones (store-bought vacuum-packed cooked beets significantly reduce the time). If you have raw beets, cook them beforehand (about 30–60 minutes, until a fork goes in easily). For the cold recipe, use chilled beets. Peel the beets using a knife or spoon (the skin of roasted beets comes off easily) and rinse.

Use disposable gloves or try not to touch your face — beet juice stains hands. The cutting board should be stain-resistant; it's best to use plastic.
2

Grate the beets on a coarse grater directly into a large bowl. Hold the grater and the bowl steady, grating in one direction to ensure the pieces are of uniform size. If you prefer finer pieces, use a fine grater.

Use a grater with a handle or a bowl with a cutout for grating. Gather the remnants of the beet from the edge of the grater with a knife. The thickness of the grated beets affects the texture — thicker ones provide a more pronounced structure.
3

Grate the horseradish: peel the horseradish root with a sharp knife (remove the tough ends) and grate it on a fine grater or use a microplane. If you are using horseradish from a jar, weigh the specified amount. After grating, wait 30–60 seconds and take a sniff — it should have a sharp, cleansing aroma; if it is mild, add a little more.

Ingredients: horseradish
Use a fine grater or food processor; work in a well-ventilated area (the strong smell can cause tearing). If you want to soften the sharpness of the horseradish, mix it with a bit of cream and let it sit for a few minutes.

Sauce

4

In a separate bowl, place sour cream (200 g). Add grated horseradish (60 g), sugar (10 g), salt (3 g), black pepper (1 g), and the juice of half a lemon (squeeze about 50 g of juice or to taste). Mix with a whisk or silicone spatula for 30–45 seconds until the mixture becomes smooth and creamy. Taste the sauce: it should be slightly sour, with a distinct horseradish note, and gently sweet.

Ingredients: sour cream, horseradish, Sugar, Salt, Black pepper, Lemon
Use a bowl with a capacity of at least 1 liter and a whisk or spoon. Add the lemon juice gradually — too much juice can overpower the flavor. If the sauce is too sharp, add an extra tablespoon of cream.

Assembly

5

Combine the grated beetroot with the prepared sauce: place the grated beetroot in a large bowl with the sauce and gently but thoroughly mix until all the shreds are evenly coated (about 1–2 minutes). Taste and, if necessary, add more salt, a bit of sugar, or lemon juice to balance the flavor.

Ingredients: sour cream, Sugar, Salt, Black pepper, Lemon, horseradish
Use a silicone spatula or a large spoon to evenly spread the sauce. Do not beat the mixture too vigorously to avoid crushing the structure of the beet.

Additions and Resting

6

Transfer the beets to a salad bowl or a sealed container and place in the refrigerator for at least 10–15 minutes to let the flavors meld. Before serving, garnish with finely chopped dill (10 g). If you are using onion (optional), chop it very finely and mix it in just before serving or spread it in a thin layer on top.

Ingredients: Dill, Onion
The best serving temperature is cool — do not serve straight from the freezer. If you let it sit for longer (a few hours), the flavor of the horseradish may intensify — check the seasoning before serving.

Serving

7

Serve the beets on small plates as a side dish to roasted meats, cold cuts, potatoes, or dark bread. On the plate, arrange a portion (about 150–200 g per person) and garnish with a sprig of dill. Additionally, you can serve slices of pickled cucumber alongside to balance the flavor.

Ingredients: Dill, Onion
For serving, shallow bowls or plates with a diameter of 18–22 cm are best. Do not pour hot dishes — the dish should be served cold.

Fun Fact

💡

Beets with horseradish are a variant of a popular flavor combination in Poland that has been used for centuries — the sweetness and earthiness of the beet perfectly balance the pungent horseradish, making the dish an ideal complement to heavier meals, such as roasted meat.

Best for

Święta Przyjęcie rodzinne Menu domowe jako przystawka

Tips

🍽️ Serving

Serve chilled, garnished with fresh dill. Pickles or thinly sliced apple for crunch also make a great side. If you're preparing it for a festive table, place it in a decorative bowl and set it next to the cold cuts.

🥡 Storage

Store in an airtight container in the refrigerator for 3–4 days. The horseradish may intensify in flavor over time — before serving again, check and possibly add some cream or a bit of sugar. Do not freeze, as the texture will change.

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