Polish Beet Salad (Sorowka Z Buraczkow)

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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.

Prep Time15

Cook Time45

Total Time1

Course: Salad, Side Dish

Cuisine: Polish

Keyword: Polish Beet Salad

Servings:

Calories: 115kcal

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