Silesian beetroot with horseradish and fresh apple - photo 1
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Silesian beetroot with horseradish and fresh apple

Additions Regional Cuisine of Poland Additions 90 min Medium 26 wyświetleń ~13.77 PLN * - (0)
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Description

Silesian beetroot with horseradish and fresh apple is a winter side dish with a spicy, slightly tangy flavor profile, originating from home kitchens in Silesia. The base is sweet and earthy boiled beetroot, to which we add freshly grated horseradish for heat and a firm, tart-sweet apple for freshness and crunch. The mixture is seasoned with apple cider vinegar and a bit of sugar to achieve a balance between sweetness, acidity, and spiciness. Serve as a side dish to roasted pork, sausages, potatoes, or croquettes; it also works great as a winter appetizer with bread and lard or pâté. The dish is visually striking due to the deep color of the beetroot, while the fresh apple adds a contrasting texture. The recipe includes traditional techniques and practical tips for beginners, such as how to cook beetroot, grate horseradish without scratches, and adjust the sharpness of the horseradish to your own preferences.

Ingredients Used

Ingredients (9)

Servings:
6
  • Beets (raw) 600 g
  • Horseradish 80 g
  • Apple 1.7 szt. (~300 g)
  • Apple cider vinegar 30 ml
  • Sugar 20 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Rapeseed oil 15 g
  • Honey 20 ml
💰 Szacowany koszt dania: ~13.77 PLN (2.30 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cooking beets

1

Prepare the beets: rinse them under cold water and trim the roots and the ends of the leaves (keeping the shape of the bulb). Do not peel before cooking to preserve the color and flavor. Place the beets in a pot of appropriate size (the beets should be completely covered with water). Cover with cold water so that they are submerged by about 2 cm. Add 1 teaspoon of salt (about 5 g) and place the pot over high heat.

Ingredients: Salt
Use a large pot with a lid. Do not peel the beets before cooking — the skin will come off more easily after cooking. A typical 4–5 l pot will be suitable for 600 g of beets.
2

Cook the beets over medium heat with a partially closed lid for 40–60 minutes, depending on their size. Check for tenderness with a sharp knife: insert the knife into the largest beet — if it goes in smoothly, the beets are ready. Smaller beets may be done in 30–40 minutes.

Cooking time depends on the size of the beets; prepare a timer. If you want to speed things up, you can peel and chop the beets before cooking (this will reduce the time to 20–30 minutes), but you will lose some of the juice color.

Cooling and peeling

3

After cooking, remove the pot from the heat and drain the hot water. Rinse the beets with cold water or place them in a bowl of cold water with ice to cool quickly (about 5–10 minutes). Once they are cool to the touch, grab the beet with your fingers or a tablespoon and slide off the skin — it should come off easily. If the skin doesn't want to come off, peel it thinly with a knife.

Use disposable gloves if you don't want to stain your hands with beet juice. If you don't have ice, cool running water will also work, but longer cooling may change the texture.

Preparation of raw ingredients

4

Peel the apples: cut them into quarters, remove the cores and the skin if you prefer a less crunchy texture. Grate the apples on a coarse grater to maintain a chunky texture; immediately drizzle with a small amount of apple cider vinegar (about 1/3 of the amount) to prevent browning. Grate the horseradish on a fine grater; if you are using a blender or food processor, cut the horseradish into short pieces and pulse to chop, being careful not to turn it into a paste. After grating the horseradish, set it aside for a moment — it will be intensely spicy.

Ingredients: horseradish, Apple, Apple cider vinegar
Use a grater with large holes for the apple and a fine grater for the horseradish. If you want to avoid tears or burning eyes, work by an open window and avoid inhaling the steam from the horseradish. If you don't have a grater, use a food processor with a shredding disc.

Cutting and grating beets

5

Cut the peeled beets into pieces (about 1–2 cm thick) for easier grating. Place the beet pieces in a bowl and grate them using a coarse grater or use a food processor (short pulses) to achieve a uniform but not mushy texture. The texture should be soft, yet with discernible small pieces.

If you are using a food processor, do not blend for too long — the goal is to finely chop, not to make a purée. Use a sturdy cutting board and a sharp knife to chop the beets before grating.

Mixing and seasoning

6

In a large bowl, combine the grated beets, grated apple, and grated horseradish. Add the remaining apple cider vinegar (the rest from the previous drizzling), sugar (20 g), and finely ground pepper. Mix thoroughly with a wooden spoon or spatula for 1–2 minutes until the ingredients are evenly combined. Taste and season with salt (add gradually) and, if necessary, additional vinegar or sugar to achieve a balance of sweet, sour, and spicy.

Ingredients: horseradish, Apple, Apple cider vinegar, Sugar, Salt, Black pepper, Rapeseed oil, Honey
Use a large, non-staining bowl (glass or metal), as beets can stain plastic. Stir gently to avoid breaking the structure. If you want a milder flavor, add a tablespoon of rapeseed oil (optional).

Adjusting the spiciness of horseradish

7

After mixing, wait 5–10 minutes and taste again — horseradish can change in intensity due to vinegar and sugar. If you want a stronger effect, add 10–20 g of freshly grated horseradish and mix again. If the taste is too sharp, soften it with a teaspoon of honey or an additional teaspoon of oil.

Ingredients: horseradish, Rapeseed oil, Honey
Add the horseradish gradually; it's easier to add than to remove heat. The honey should be added slowly and mixed in to control the sweetness.

Aging

8

Cover the bowl with plastic wrap and set the beetroot in the refrigerator for at least 1–2 hours, preferably overnight — the flavors will meld, and the sharpness of the horseradish will mellow. Before serving, take the beetroot out 20–30 minutes in advance to reach room temperature and reveal its full aroma.

Ingredients: horseradish, Apple, Apple cider vinegar
Use an airtight container if you will store it for longer. The beetroot salad gains depth after a few hours; avoid serving it right after preparation if you want a milder flavor.

Serving

9

Transfer the beetroot to a bowl or serving jar. You can drizzle the top with a teaspoon of rapeseed oil for shine and a milder note. Serve as a side dish to roasted meats, Silesian dumplings, cold cuts, bread with lard, or as a winter appetizer.

Ingredients: Rapeseed oil
For serving, a small ceramic bowl is best. If serving with meat, prepare the beetroot salad at room temperature (take it out of the fridge about 20–30 minutes before serving).

Optional modifications

10

If you want a sweet and spicy variant: instead of part of the sugar, use honey (20 g) and add a bit of grated ginger (not part of the basic recipe). For a milder version, reduce the amount of horseradish and add more apple.

Ingredients: Apple, Honey
This is a place for experiments — when adding new ingredients, do it gradually and taste after each change.

Fun Fact

💡

Ćwikła is a traditional addition in Polish cuisine, particularly known in Silesia and Lesser Poland; in old Polish kitchens, beetroot and horseradish were used together as early as the 18th century as a means to enhance and cleanse the taste of rich dishes.

Best for

zimowe obiady Śniadanie świąteczne spotkania przy pieczonym mięsie

Tips

🍽️ Serving

Serve the beetroot in small bowls alongside fatty meats (e.g., roasted pork shoulder, sausage). For a contrast in textures, arrange pieces of unpeeled apples on the plate. If serving with potatoes, a little oil on top will add shine and soften the flavor.

🥡 Storage

Store in an airtight container in the refrigerator for 5–7 days. Do not freeze — the freshness of the apple and the texture of the horseradish will be compromised. If the beetroot mixture hardens, mix with a tablespoon of oil or a little warm water before serving.

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