This Polish beet and horseradish (Cwikla z Chrzanem) is a classic Polish condiment made with shredded beets and freshly grated horseradish. This spicy cwikla recipe is perfect for meats and roasted veggies, and is traditionally served in Poland for Easter brunch.

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Polish Beet and Horseradish – Ćwikła z Chrzanem

As a nutrition consultant and chef, I always come back to the foods that shaped me, and this Polish dish is one of them. I grew up in Poland, where Poles love beets in every possible form, but nothing says easter time quite like Ćwikła z Chrzanem. This Polish Ćwikła, made with grated horseradish and beets, was always on our table, bright magenta, unapologetically spicy, and ready to wake everyone up before the coffee did.

Ćwikła (CHEEK-wah) is a traditional Polish condiment made of shredded beetroots (now I use a food processor) and freshly grated horseradish. It is a Polish-style hot relish that has a bold personality. It has a kick to it. It goes straight up the nose and clears your sinuses. And yet, somehow, it makes everything better. I just love this combination and beets together in this form. The sweetness of the beets and the sharpness of horseradish make a perfect condiment for many meat dishesh and roasted vegetables.

In Poland, this condiment is traditionally served for Easter. It is part of our Easter tradition, sitting proudly next to ham, kielbasa, and hard-boiled egg topped with Polish beets with horseradish spread. It shows up at easter breakfast, easter brunch, and every gathering during the holiday weekend. It is simple, bold, and unforgettable.

Why You’ll Love This Recipe

It is a 5-ingredient recipe that delivers huge flavor
It is perfect for meats, especially ham and kielbasa
It is great with Polish sausage or deli meat
It brings color and life to roasted veggies
It is spicy, vibrant, and deeply rooted in tradition
It is easy to make ahead of time for Easter or any gathering

A small glass jar filled with Polish Beet and Horseradish (Ćwikła z Chrzanem) sits on a light marble surface against a plain white background. The jar has the word Ball embossed on the front.

Ingredients for Polish Beet and Horseradish (Ćwikła z Chrzanem)

Beets: I use cooked pureed beets or finely grated cooked beets, depending on the texture I want. Traditionally, Ćwikła is made of shredded beetroots, which gives it a slightly rustic texture. I love roasting the beets first because roasting deepens their natural sweetness and intensifies that earthy flavor. The beets are the heart of this Polish dish. They provide the body, color, and subtle sweetness that balance the heat of horseradish.
Horseradish: Freshly grated horseradish is non-negotiable for me. This is where the magic happens. That sharp aroma that goes straight up the nose is exactly what makes this Polish-style hot relish so special. It has a kick to it that clears your sinuses and wakes up your palate. Jars of horseradish can work in a pinch, but freshly grated horseradish gives you that authentic flavor that reminds me of my grandmother’s kitchen in Poland. Just be careful, a little goes a long way. Do not put too much because you won’t be able to take it out.
Honey: I add just a touch of honey to round out the sharp edges. Beets are naturally sweet, but a little honey ties everything together and softens the intensity of the horseradish without making it sugary. The goal is balance, not dessert.
Salt: Balances the flavor. I use high-quality sea salt to bring out all the flavors. It is simple but essential.
Lemon Juice: A squeeze of lemon juice brightens everything. It lifts the sweetness of the beets and enhances the spicy bite of the horseradish. It also keeps the color vibrant and fresh.

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Did you know?

The heat of the horseradish isn’t just for flavor—it’s practically medicinal. In traditional Polish kitchens, horseradish was prized not only for its kick but also for its ability to clear sinuses and aid digestion,

A plate with two browned sausages, two golden potato pancakes topped with herbs, and a dollop of Polish Beet and Horseradish (Ćwikła z Chrzanem). In the background, there’s a jar of red sauce with a spoon and some cutlery.

How to Make Polish Beet and Horseradish (Ćwikła z Chrzanem)

Cooking your beets until tender. You can roast or boil them, but I prefer roasting for a deeper flavor.
Once cooled, peel and grate them finely or pulse them gently in a food processor for that classic shredded beetroot texture.
Peel and finely grate fresh horseradish. Be prepared, this is the moment when it goes straight up the nose.
Mix the grated beets with horseradish in a bowl. Add honey, salt, and lemon juice.
Stir well and taste. Adjust the balance to your liking.
Let the mixture rest in the refrigerator for a few hours to allow the flavors to develop. The heat of the horseradish will mellow slightly but still keep that signature kick. This is your Ćwikła Recipe, simple and powerful.

Ingredient Substitutions

Beets – You can use vacuum-packed cooked beets if you are short on time. Just make sure they are plain and not marinated.
Horseradish – If fresh is unavailable, use a good-quality prepared horseradish, but look for one without added cream or sugar.
Honey – Maple syrup can work if you prefer a different sweetness profile.
Lemon Juice – Apple cider vinegar can replace lemon juice for a slightly deeper tang.

How Does The Horseradish Taste?

Horseradish has a sharp, bold, and intensely pungent flavor.

The first thing you notice isn’t even on your tongue; it’s in your nose. It goes straight up the nose with a powerful, sinus-clearing heat. It’s spicy, but not like chili pepper spicy. There’s no lingering burn on your tongue. Instead, it’s more of a quick, explosive heat that rises fast and fades fairly quickly.

Flavor-wise, it’s:

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Peppery
Mustard-like
Slightly bitter
Earthy
Bright and clean

When freshly grated, it has a vibrant, almost electric heat. That’s why, in Polish dishes like Ćwikła, it has a kick that beautifully balances the sweetness of beets.

If it’s mixed with vinegar or cream, the sharpness softens, becoming smoother and more rounded. Fresh horseradish is the boldest version, and yes, it will make your eyes water if you grate a big batch. Consider it a free sinus cleanse. If you’ve never had it fresh, it’s much more aromatic and powerful than the jarred version.

Chef Angie’s Tips

Taste and adjust after chilling, as flavors deepen over time
For smoother texture, pulse briefly but avoid over-pureeing
Make it a day ahead for easter brunch or easter breakfast
Pair it with simple proteins to let it shine

Ways To Serve

Alongside ham and kielbasa during easter time
Spread over a hard-boiled egg
Serve as a Polish condiment next to deli meat boards
Add a spoonful to roasted veggies or One-Sheet Pan Spring Roasted Vegetables (With Polish Sausage), for extra brightness
Serve with Polish sauerkraut pancakes

Storage

Store in an airtight glass jar in the refrigerator. Keeps well for up to one week. Flavor intensifies after the first 24 hours. Stir before serving to redistribute juices.

A plate with two grilled sausages, two potato pancakes, a serving of Polish Beet and Horseradish (Ćwikła z Chrzanem), and chopped herbs. Next to the plate are a fork, knife, and a jar of red sauce with a spoon, all on a marble surface.

FAQ

What does Ćwikła (CHEEK-wah) taste like?

It is earthy, slightly sweet, and boldly spicy. It has a kick from freshly grated horseradish, balanced by the natural sweetness of beets.

Can I control how strong the horseradish flavor is?

Yes. Start with a small amount of freshly grated horseradish and increase gradually. The longer it sits, the more integrated the flavor becomes. If you want it milder, add a little more beet or a touch of honey to soften the heat.

Should the beets be grated or pureed?

Traditionally, it’s made of shredded beetroots for a slightly rustic texture. If you prefer a smoother spread, you can use cooked pureed beets and freshly grated horseradish. Both are authentic; it’s a texture preference. I liked it, purred now.

Why does horseradish lose its heat over time?

Fresh horseradish is most potent right after grating. Once exposed to air and mixed with other ingredients, the sharp compounds begin to mellow. That’s why freshly made Ćwikła z Chrzanem has the boldest kick.

Can I make this without honey?

Yes. You can omit it entirely if you prefer a sharper profile. The beets already have a natural sweetness, especially when roasted.

Is this only for Easter time?

Not at all. While it’s traditionally served in Poland for Easter and part of Easter tradition, it’s perfect for meats year-round and fantastic with roasted veggies or sandwiches.

Can I use store-bought cooked beets?

Yes, as long as they’re plain and not marinated. This keeps the flavor clean and authentic to the Polish dish.

If this recipe brings back memories or inspires you to try something new, share it with someone who loves bold flavors. Save it, pin it for Easter, and make it part of your Easter breakfast or brunch tradition. Food connects us to our roots, and this Polish dish is one of those recipes that carries history, flavor, and family in every spoonful.

Polish Beet and Horseradish (Ćwikła z Chrzanem)

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Prep Time 15

Cook Time 40

Total Time 50

Course Condiment

Cuisine Eastern European, Polish

Servings

Calories 4 kcal

Equipment

Ingredients

1 Horseradish root 5 inches or more
2 Large beet roots cooked or roasted
1 tbsp Raw honey or brown sugar
2 tbsp Lemon juice
1/2 tsp Salt

Instructions

Cooking your beets until tender. You can roast or boil them, but I prefer roasting for a deeper flavor.
2. Once cooled, peel and grate them finely or pulse them gently in a food processor for that classic shredded beetroot texture.
3. Peel and finely grate fresh horseradish. Be prepared, this is the moment when it goes straight up the nose.
4. Mix the grated beets with horseradish in a bowl. Add honey, salt, and lemon juice.
5. Stir well and taste. Adjust the balance to your liking.
6. Let the mixture rest in the refrigerator for a few hours to allow the flavors to develop.

Nutrition

Calories: 4kcalCarbohydrates: 1gProtein: 0.01gFat: 0.004gSaturated Fat: 0.001gPolyunsaturated Fat: 0.001gSodium: 58mgPotassium: 2mgFiber: 0.01gSugar: 1gVitamin A: 0.1IUVitamin C: 1mgCalcium: 0.2mgIron: 0.01mg

Keyword Polish Beet and Horseradish

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Polish Beet and Horseradish (Ćwikła z Chrzanem)

Polish Beet and Horseradish – Ćwikła z Chrzanem