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Horseradish with Beets

Snacks Regional Cuisine of Poland 15 min Easy 2 wyświetleń ~7.42 PLN * - (0)
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Description

A traditional Polish snack combining spicy, peppery horseradish with sweet, earthy beets. Served as a spread or as an accompaniment to cold cuts, Easter eggs, and rye bread. The idea is simple, yet visually striking — the intense red color of the beets with the white and creamy streaks of horseradish creates a beautiful contrast. The flavor is simultaneously spicy, slightly sour, and gently sweet; you can adjust the sharper or milder profile by varying the amount of cream and sugar. The recipe is quick (about 15 min) if you use pre-cooked beets, and alternatives allow for a dairy-free version.

Ingredients Used

Ingredients (9)

Servings:
4
  • Beets (raw) 400 g
  • Horseradish 100 g
  • 18% cream 100 ml
  • Sugar 15 g
  • Apple cider vinegar 15 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Apple 0.7 szt. (~120 g)
  • Chives 0.2 pęczków (~15 g)
💰 Szacowany koszt dania: ~7.42 PLN (1.85 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beets

1

Check if the beets are already cooked or roasted. The quickest version: use chilled, cooked beets (purchased earlier or prepared the day before). If you have raw beets and want to cook them now — bring a pot of water to a boil, add unpeeled beets, and cook for 30–40 minutes until they are soft (a knife should slide in smoothly). After cooking, set aside to cool, then peel the skin under running cold water.

Use a medium-sized pot and a lid. If you are using raw beets, remember that cooking will extend the time to about 40 minutes — then the recipe will not fit within 15 minutes.

Chopping and grating

2

Cut the peeled beets into smaller pieces (it will be easier to grate them). Grate the beets on a coarse grater into small pieces or chop them very finely with a knife — the finer the texture, the nicer the paste. Peel the horseradish thinly and grate it on a fine grater (microplane) directly into a large bowl, so it doesn't oxidize too quickly.

Ingredients: horseradish
Use a coarse grater (large holes for beets, fine or microplane for horseradish). Put on disposable gloves to avoid staining your fingers from the beets. The cutting board should be stable, and the knife must be sharp.

Cream base

3

Into a bowl with grated horseradish, pour in 18% cream (100 g). Add one tablespoon of apple cider vinegar (15 g) and 15 g of sugar. Mix vigorously with a wooden spoon or spatula until the mixture becomes smooth and creamy — the cream will mellow the sharpness of the horseradish, while the sugar and vinegar will balance the flavor.

Ingredients: horseradish, 18% cream, Apple cider vinegar, Sugar
Use a large metal or glass bowl. Mix vigorously until the consistency is smooth, without lumps of cream. If the mixture is too sharp, add another 10–20 g of cream.

Combining ingredients

4

Add the grated beetroot to the bowl with the horseradish cream. Gently combine the ingredients with a spatula or large spoon, using folding motions—do not mix too vigorously to keep the beetroot's structure. Combine just enough so that the colors are evenly distributed, but there should still be delicate streaks of white and red.

Ingredients: horseradish, 18% cream
Use a silicone spatula or wooden spoon. Do not blend with a mixer — you will lose the nice texture and color. Stir for 30–60 seconds until evenly combined.

Seasoning

5

Season the paste with salt (3 g) and pepper (1 g). Taste it — if needed, add another teaspoon of sugar or a few drops of vinegar to achieve a balance of flavors. If you are using the optional apple, decide now whether to add the finely grated part — it will add freshness. You can also add finely chopped chives inside or just for decoration.

Ingredients: Salt, Black pepper, Sugar, Apple, Chives
Taste after each change — the flavors combine, so it's easy to overdo it with vinegar or sugar. Use a spoon for tasting.

Serving

6

Transfer the paste to a bowl or plate, smoothing the surface with a spoon. Sprinkle with finely chopped chives (optional). Serve with dark bread, rye bread, or as a side with cold cuts and eggs.

Ingredients: Chives
For serving, the best option is a bowl with a diameter of 12–16 cm or a cheese board. Additionally, you can serve slices of cucumber or hard-boiled eggs.

Fun Fact

💡

Horseradish has been known in Polish cuisine for centuries as a warming and strengthening agent — traditionally served at Easter and with meats. The combination of horseradish with beets is a regional idea to soften the spiciness and achieve a decorative effect.

Best for

Wielkanoc przyjęcie rodzinne przekąska do wędlin

Tips

🍽️ Serving

Serve chilled or at room temperature. It pairs wonderfully with dark bread, pâté, homemade cold cuts, or as a side to hard-boiled eggs. For a nice presentation on the plate, shape the spread with a spoon and sprinkle with chives; you can also serve apple slices separately.

🥡 Storage

Store in an airtight container in the refrigerator for 3–4 days. Stir again before serving. Freezing is not recommended (loss of texture and change in flavor). If the paste has become too thick, add a little cream or yogurt and mix.

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