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Polish Beet Horseradish Sauce - Ćwikła

Try this Polish Beet Horseradish recipe as a sauce or relish with your favorite cooked meats.  It is similar to most horseradish with beets recipes you see online, but not as strong as most horseradish sauces that use a one-to-one ratio or beets to horseradish.  For this Polish recipe, you use only 1/3 of horseradish to beets.  Or course, if you want it stronger, you can always add more horseradish. Enjoy this on the side of baked ham, kielbasa, or your favorite meat.  Add a side plate of pierogies for a complete Polish meal!  We also highly recommend to use fresh beets and horseradish, not canned or bottled, for the best flavor.

Polish Beet Horseradish Sauce - Ćwikła

Polish Beet Horseradish Recipe

  • 1 pound beets (4 medium sized beets, cooked, peeled, and shredded)
  • 1 horseradish root (about 1/3 the amount of beets)
  • 1 tsp salt
  • juice of one lemon
  • 1 tsp balsamic vinegar
  • 1-2 tsp sugar to taste


1.  Boil whole beets with skins  for about 40 minutes until tender.  Poke with fork or knife to test.  Should not be hard, and be careful to not overcook. Remove from water and cool.  Peel and shred in a bowl.

2.  Peel horseradish root, shred, and add to bowl.

3.  Add the rest of the ingredients and adjust salt, sugar, or vinegar to taste.  Mix well.

4.  Best to refrigerate over night to allow the flavors to blend before serving.


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