Polish Beet and Horseradish (Ćwikła z Chrzanem)

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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.

Prep Time15

Cook Time40

Total Time50

Course: Condiment

Cuisine: Eastern European, Polish

Keyword: Polish Beet and Horseradish

Servings:

Calories: 4kcal

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