Salads & starters
Ćwikła (beetroot with horseradish)
A purée of cooked beetroot flavoured with horseradish, bright pink and sharp in taste. It traditionally accompanies cold meats, black pudding and the Easter zakąski on the Polish table.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Nutrition facts
96 kcal per serving
- Protein
- 3.1 g
- Carbohydrates
- 17.8 g
- of which sugars
- 13 g
- Fat
- 0.5 g
- of which saturated fat
- 0.1 g
- Fiber
- 4.3 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Wash the beetroot without peeling it and cook it in a large pan of boiling salted water for 45 to 60 minutes, until a knife blade slides through easily.
- Drain them, let them cool slightly, then peel by hand or with a peeler; the skin comes off effortlessly.
- Grate the beetroot finely, or roughly blend it with the peeled apple cut into pieces.
- Add the drained horseradish, the vinegar, the sugar, a pinch of salt and pepper. Mix well.
- Leave to rest in the fridge for at least 1 hour so the flavours blend, then taste and adjust the acidity and bite before serving.
Variations and tips
Milder version. Replace half the horseradish with thick crème fraîche for a creamy ćwikła that bites less.
With what is available here. If you cannot find fresh horseradish, jarred horseradish works very well; cider vinegar can replace white wine vinegar.
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Poland
Poland
Poland
Poland
Poland
Poland
Poland
Poland
Original Ecomely recipe.