Seasonal salad inspired by the regional cuisine of Poland: a combination of sweet-earthy beets, tart apple, and creamy bryndza, complemented by crunchy walnuts and a honey-mustard dressing. The dish is colorful, contrasting in flavor, and quick to prepare — perfect for an autumn table, as an appetizer, or a light dinner. Aesthetically presented, it creates a stunning composition of burgundy beet fields, white pieces of cheese, and golden walnuts. It pairs wonderfully with rye bread or a glass of light white wine. Recommended for those who appreciate classic, regional flavors in a modern, quick version.
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Prepare your workspace: cutting board, sharp kitchen knife, large salad bowl, small bowl for dressing, 20–24 cm dry frying pan, spoon, and whisk or fork. Wash the parsley and apple under running water. Dry with a paper towel.
Drain the beets from the package and if they are whole, slice them into pieces about 5 mm thick. First, trim the ends, place the beet on one flat side, and slice using a cutting motion. If the beets are already sliced, spread the slices out and cut larger ones into quarters so that the pieces are of similar size.
Cut the apple in half, scoop out the core with a spoon or knife, and then slice it into thin half-moons (about 3 mm). Thin slices will provide a nice crunch and will look great on the plate.
Cut the onion in half, peel it, and slice it into very thin half-rings. If you want to soften the sharpness of the onion, place the sliced half-rings in cold water for 5 minutes, then drain in a sieve.
Heat a dry skillet over medium heat (setting 5–6/10). Add whole or coarsely chopped walnuts. Toast the nuts, stirring every 20–30 seconds for 3–4 minutes — they should become more aromatic and slightly golden. When you notice a stronger nutty aroma and see a slight change in color, remove them from the heat and transfer to a plate to prevent burning.
In a small bowl, combine olive oil (30 g), lemon juice (20 ml), honey (15 g), and mustard (10 g). Use a whisk or fork and vigorously mix for about 30–45 seconds until the dressing becomes smooth and slightly emulsified (the oil and lemon juice will combine into a smooth, slightly glossy emulsion). Season with salt (2 g) and pepper (1 g) to taste — taste and adjust if necessary.
In a large bowl, add the chopped beets, apple slices, and onion. Drizzle with the prepared dressing and gently mix with a spoon or your hands (if you're wearing gloves), so that the dressing coats all the pieces, but the salad isn't overly 'wet'. Mix for about 30–45 seconds — the goal is to evenly distribute the sauce.
Transfer the salad to a plate or serving dish. Crumble the bryndza evenly on top (100 g) — you can use your hands or a fork to achieve irregular pieces of cheese. Sprinkle with toasted walnuts. If you are using parsley (optional), chop it finely and sprinkle on top. For decoration, you can optionally drizzle one tablespoon (15 g) of balsamic vinegar around the plate in thin lines.
Serve the salad immediately at room temperature (preferably 10–20 minutes after preparation) to allow the flavors to meld. You can serve it as an appetizer or a light dinner with rye bread.
Beets and bryndza are traditional ingredients in many regions of Poland; in the Carpathians and Podhale, bryndza has been valued for centuries, and beets were a staple in autumn preserves and peasant dishes.
Serve the salad in low, light-colored plates to highlight the color contrast. Dark rye bread or a crispy baguette pairs well with the salad. If you want a heartier version, add slices of smoked salmon or pieces of roasted chicken.
Salad without dressing can be stored in an airtight container in the refrigerator for up to 48 hours. Keep the dressing separately for 3–4 days in the refrigerator. Toasted nuts should be stored separately in a container for up to 7 days to maintain their crunch. Freezing the salad is not recommended.
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