Easter in poland: beets with horseradish
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Easter in poland: beets with horseradish
I do not know how to call this traditional Polish side dish… Is it a sauce, a salad, or maybe a topping? Whatever it is, it tastes the best with ham, beef, duck or turkey. Personally, I like to eat it with hard-boiled eggs and fresh raisin bread. We make it for Easter and Christmas, but I would not mind having it more frequently!

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INGREDIENTS
5 middle-sized beetroots
2 horseradish roots
2 tbsp lemon juice
1 tbsp maple syrup
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
 

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DIRECTIONS
01
Prepare the beets: wash them, wrap in aluminum foil and bake for an hour in 180°C. Then let them cool down, peel gently and grate to very tiny shreds.

02
Peel the horseradish and grate it to the same size tiny shreds.

03
Set the shredded beets, horseradish and all the other ingredients in a bowl. Mix gently and season with more salt and/or black pepper if necessary.

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