Polish Beet Salad (Sorowka Z Buraczkow)
This traditional Polish beet salad (sorowka z buraczkow) with roasted beets, onion, vinegar, and dill is . This easy recipe supports women’s health and is packed with flavor and nutrients. A perfect cold salad side dish for any occasion.
When it comes to Polish food recipes, few things are as beloved as a simple yet flavorful Polish beet salad. Whether you’re eating at a Polish restaurant or your babcia’s kitchen table, you’ll likely find a bowl of cold beet salad sitting proudly next to a steaming plate of kotlety mielone or potato salad. This easy recipe is a staple of Polish cuisine—bright, tangy, slightly sweet, and impossibly vibrant. For more side disheh check this 20 Best Fall Side Dish Recipes.
Traditional Polish Beet Salad
I grew up in Poland, where beets were practically their own food group. They are in our DNA like cabbage and a comfort food. We had buraczki zasmażane (warm, sautéed beets), beetroot salad for holidays, beet carpaccio at fancier gatherings, and of course, this beloved cold beet salad. We made this sald quite often because we knoe that beets were healthy for us. If you find yourself hungry for more on Poland’s classic recipes and what makes them special, take a stroll through this piece on Flavor of Poland culinary traditions.
As a nutrition consultant and chef I often recommend this healthy salad to clients looking to incorporate more nutrient-dense, anti-inflammatory foods into their diets – especially women over 40. Beets are one of the best foods for supporting blood vessels, reducing heart disease risk, and improving liver detoxification, which is crucial for hormone balance.
Pair that with fresh dill, rich in antioxidants, and apple cider vinegar, which helps with digestion and blood sugar balance—and you’ve got a dish that does more than delight your taste buds.
Why You’ll Love This Recipe
- It’s naturally gluten-free and dairy-free (though sour cream is an optional garnish!)
- It’s packed with nutrients and supports women’s health
- It can be prepped ahead for easy entertaining
- It’s versatile—serve it warm or cold, as a side dish or even spooned over greens
- It’s a great gateway into Polish cuisine if it’s your first time trying it
Ingredients for Polish Beet Salad
Ingredient Substitutions and Adds-In
- Vinegar Swap: Use balsamic vinegar or lemon juice instead of apple cider vinegar for a different tang.
- Oil Options: Olive oil is classic, but avocado oil works well too. (not raditional but works)
- Grated apple (Granny Smith or Jonagold for tart flavor)
- Horseradish for a little heat (especially at Easter)
- Cooked carrots to add texture and color
- Hard-boiled eggs chopped for creaminess
- Pickles, diced for a salty kick
You can mix and match based on what you love or what’s in season. Try serving a beet salad next to other zesty Polish sides like the tangy Sauerkraut Salad Recipe for even more variety.
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Did you know?
Poles are absolutely obsessed with beets. You’ll find them in soups, salads, juices, even desserts. Surówka z buraczków (pronounced “soo-ROOF-kah z boo-RAHTCH-koof”) is one of the most common cold side dishes in Poland—served with everything from kotlety to schabowy.
What makes it special is how deeply ingrained it is in everyday life. Beets store well, grow easily, and are inexpensive—so for generations, they’ve been a staple on Polish tables. Plus, Poles love that signature sweet-and-sour balance—thanks to a touch of sugar and vinegar. It’s humble, bold, and unforgettable—just like Polish cuisine itself.
How to Make Polish Beet Salad
- Roast the Beets: Scrub your small beets, place them on a baking sheet with a cup of water. Wrap the baking sheet with parchment paper so the beet can steam inside. Rast at 400°F until fork-tender (about an 1 and 15 ominutes or so). Once cooled, rub off the skins under cold water.
- Grate or Dice: Use a box grater or dice the beets finely for texture.
- Mix the Rest of the Ingredients: In a large bowl, combine the beets, small diced red onion or white onion, apple cider vinegar, olive oil, and chopped fresh dill. Season with tsp salt, tsp sugar, and black pepper to taste.
- Let It Marinate: Chill in the fridge for at least 30 minutes to let the flavors meld.
- Serve: As a cold salad or at room temp. Optionally top with sour cream or horseradish sauce.
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Health Benefits for Women
This healthy salad isn’t just pretty—it’s a powerhouse.
- Beets: Rich in beet juice nitrates to improve blood flow and cardiovascular health. Supports the liver and promotes hormone detox (hello, estrogen metabolism!). If you’re curious to explore even more classic beet dishes, check out my Authentic Polish Beet Soup Recipe. Barszcz is a soul-soothing favorite for Christmas Eve, yet honestly, I enjoy it anytime I crave a bowl of sweet, earthy comfort.
- Apple Cider Vinegar: Improves digestion and helps regulate blood sugar, which is crucial for hormonal balance.
- Dill: A carminative herb that aids in digestion and is anti-inflammatory.
- Olive Oil: Full of heart-healthy fats and polyphenols.
Together, these ingredients help reduce inflammation, support liver function, and maintain healthy blood vessels—all especially important for women in perimenopause and beyond.
Chef Angie’s Tips
- Always roast your beets instead of boiling—roasting intensifies the sweetness of the beets.
- Let it chill before serving—it brings out the flavor.
- Use gloves if you don’t want magenta-stained fingers!
- If you love creamy textures, try mixing in a bit of Greek yogurt or sour cream for a creamy dressing version.
Ways To Serve
- With potato salad and kotlety mielone for a Polish feast
- On top of arugula with goat cheese and walnuts
- In a mezze platter with dill pickles and rye bread
- With grilled chicken or fish
- As part of your latest recipes for summer picnics or Easter brunch
Storage
Store in an airtight container in the fridge for up to 5 days. The flavor improves as it sits, making it perfect for meal prep or leftover magic.
Equipment You’ll Need
FAQ
What is the Polish word for beet salad?
The most common term is buraczki, often served zasmażane (sautéed) or cold.
Can I use canned beets?
Sure! It’s not the regular recipe my babcia would approve, but in a pinch—go for it. Just avoid pickled ones.
Can I add sour cream?
Absolutely. It adds richness and turns this into a creamy, tangy variation. Or try horseradish sauce for a kick!
Is beet salad served cold or warm?
Traditionally, cold salad is common, but you can also serve it slightly warm right after roasting.
Are there other Polish beet recipes?
Tons! Beetroot salad, beet carpaccio, barszcz (beet soup)—Polish foods are full of beet love.
Can I freeze it?
Not ideal. Beets get watery and mushy after freezing, so eat it fresh.
Let’s Beet This Together
There’s something magical about a dish so simple yet layered with history, flavor, and health benefits. This Polish beet salad bridges generations, and now it gets a little nutrition consultant twist to boot. Whether it’s your first time trying Polish cuisine or you’re craving a bit of home, this dish brings that comforting, earthy, and slightly sweet flavor that only polish beets can deliver.
Looking to add a wider range of Polish favorites to your table? It’s easy to explore more recipes in the Easy Polish Recipes Collection.
If you loved this wonderful recipe, don’t forget to sign up for regular recipe updates—and keep exploring more delicious recipes that nourish your hormones and your soul.
Smacznego!
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Polish Beet Salad (Sorowka Z Buraczkow)
Equipment
Ingredients
- 3 Beets medium
- 1/2 Onion small and diced
- 1/4 cup Dill fresh, chopped
- 2 cloves Garlic minced
- 2 tbsp Olive oil
- 2 tbsp Apple cider vinegar
- 1/2 tsp salt
- Black pepper to taste
- 1 tbsp Honey optional
Instructions
- Roast the Beets: Scrub your small beets, place them on a baking sheet with a cup of water. Wrap the baking sheet with parchment paper so the beet can steam inside. Rast at 400°F until fork-tender (about 1 and 15 minutes or so). Once cooled, rub off the skins under cold water.2. Grate or Dice: Use a box grater or dice the beets finely for texture.3. Mix the Remaining Ingredients: In a large bowl, combine the beets, small-diced red onion or white onion, apple cider vinegar, olive oil, and chopped fresh dill. Season with tsp salt, tsp sugar, and black pepper to taste.4. Let It Marinate: Chill in the fridge for at least 30 minutes to let the flavors meld.5. Serve: As a cold salad or at room temp. Optionally top with sour cream or horseradish sauce.
Nutrition
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