This Polish beet salad lifts cooked beets with horseradish, creating a cold side that is sharp, earthy, and vividly colored.
10 min prep 15 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the beets in their skins until tender, then cool and peel them.
Grate the cooled beets on the coarse side of the grater.
Mix the grated beets with horseradish, apple cider vinegar, and salt.
Rest the salad so the horseradish spreads evenly through the beets.
Serve the salad cold.
💡 Tip: Grating the beets only after they are fully cooled keeps the salad cleaner and neater.
🍽️ Serving suggestion: Serve the salad cold with roast meat or beef sausage on the side.
~62
kcal calories
2
g protein
11
g carbs
1
g fat
4.1g
Sugar
1.7g
Fiber
192.3mg
Sodium
0g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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