Beetroot, Apple and Horseradish Salad Recipe
Beetroot, apple and horseradish salad is a Polish side dish inspired by ćwikła (beets with horseradish), but milder and creamier. Roasted beets bring deep sweetness, crunchy tart apple adds freshness, and horseradish gives a pleasant warmth. A light sour‑cream‑and‑mayonnaise dressing ties everything into a thick, bold yet refreshing salad.
This is a more modern, milder take on traditional ćwikła with horseradish, popular on Polish holiday tables. Thanks to the addition of sour cream, the salad works not only with meats but also with vegetarian main courses.
This salad has the character of ćwikła but is milder and creamier, so it suits not only meat dishes but also vegetarian meals. The combination of sweet beets, tart apple and sharp horseradish makes for a bold yet refreshing side. Its intense color instantly brightens up any plate.
Why this version works
- Roasted beets keep their sweetness and don’t water down the dressing like boiled beets do.
- Apple acidified with lemon juice stays light and crunchy even after chilling.
- The sour‑cream‑and‑mayonnaise dressing is lighter yet still distinctly creamy.
- Adding horseradish to the dressing makes it easy to control and adjust the heat to taste.
Chef's tips
If you use vacuum‑packed cooked beets, pat them dry very well with paper towels before grating, otherwise the dressing will be too thin., I always taste the salad after chilling – horseradish mellows in the fridge and often needs another half tablespoon added., When the salad feels too heavy, I stir in a spoonful of yogurt and a pinch of fresh dill.
How to serve
Serve as a side to roast pork loin, grilled neck, meatballs or patties made from grains and legumes. It also goes well with a simple meal of fried egg and buckwheat groats. For holidays, place it in a small bowl on the cold platter next to herring and cured meats – the vivid color really brightens the table.
Watch out for
- Don’t grate warm beets – they will release a lot of juice and the dressing will turn runny.
- Don’t use a blender to mix the salad, or the vegetables will turn into a mush with no texture.
Substitutions
- Replace 18% sour cream with thick Greek yogurt if you want a lighter, tangier version.
- You can swap sugar for honey, adding it gradually because it’s sweeter.
- Ready‑to‑eat vacuum‑packed roasted beets will save time – just dry them well before grating.
- Substitute part of the horseradish with Sarepska mustard if you prefer a gentler heat.
Ingredients
- beets - 500 g
- tart apple - 1 piece
- grated horseradish - 1.5 tablespoon
- sour cream 18% or Greek yogurt - 3 tablespoon
- mayonnaise - 1 tablespoon
- lemon juice - 1 tablespoon
- salt
- sugar - 0.5 teaspoons
- pepper ground black
- oil vegetable - 1 tablespoon
Preparation
- Wash the beets thoroughly, dry them and wrap each one separately in aluminum foil. Place on a baking tray and roast at 190°C for about 35–40 minutes, until a fork slides into the center without noticeable resistance.
- Remove the roasted beets from the oven and set aside until they are warm but comfortable to hold. Peel them – the skin should come off almost by itself – and let them cool completely so they don’t thin the dressing.
- Grate the cold beets on the coarse side of a grater into a large bowl. If a lot of juice collects at the bottom, pour some off so the salad is thick rather than watery.
- Peel the apple, remove the core and grate on the same grater. Immediately drizzle with lemon juice and toss so it’s fully coated and doesn’t darken, then add to the beets.
- In a small bowl, mix sour cream or yogurt with mayonnaise, oil, grated horseradish, sugar, a pinch of salt and pepper. The dressing should be smooth, slightly thick and clearly horseradish‑forward in flavor.
- Pour the dressing into the bowl with beets and apple. Gently but thoroughly mix with a spoon until everything is evenly coated and the salad turns a uniform pink‑burgundy color.
- Taste the salad: if it’s too mild, add a little more horseradish; if too sharp, add a spoonful of sour cream or yogurt. Adjust with more salt, pepper or a few drops of lemon juice as needed.
- Cover the salad and chill in the fridge for at least 20–30 minutes. After chilling it should thicken slightly and the flavors will meld; stir before serving so the dressing coats the beets again.
Storage
The salad tastes best after a few hours in the fridge, when the dressing thickens and the beets take on the horseradish flavor. Store tightly covered for 2–3 days; stir well before serving, as beet juice may collect at the bottom.
For summer barbecues I add a tablespoon of finely chopped dill to this salad – it cuts through rich grilled meats beautifully. I like it best made in the evening and served the next day, once the beets have fully absorbed the horseradish.
