Beetroot, Apple and Horseradish Salad Recipe
Beetroot, apple and horseradish salad is a simple yet very bold side dish. The sweetness of roasted beets, the tartness of apple and the sharp kick of horseradish create a combination that pairs beautifully with meat, but also with vegetarian patties. It’s a bit like a Polish answer to coleslaw – just in a red version.
This salad combines classic Polish flavors in a simple form that feels both traditional and fresh. Roasting the beets deepens their sweetness, which contrasts beautifully with tart apple and pungent horseradish, creating a colorful side that livens up almost any plate.
Chef's tips
Roast the beets in advance and chill them well – they grate more easily and release less juice, so the salad won’t turn watery. Adjust the amount of horseradish gradually; its intensity can vary a lot between brands and between fresh and jarred versions.
How to serve
Serve in a small bowl or ramekins alongside roast pork, poultry or meatloaf. It also works well on a festive buffet, next to cold cuts, cheeses and bread.
Ingredients
- beetroots small or medium - 500 g
- tart apple e.g. grey reinette, Ligol - 1 piece
- grated horseradish from a jar or freshly grated - 1.5 tablespoon
- sour cream - 3 tablespoon
- mayonnaise for a creamier version, can be omitted - 1 tablespoon
- lemon juice to taste - 1 tablespoon
- salt to taste
- sugar optional, to balance the flavor - 0.5 teaspoons
- black pepper to taste
- oil e.g. rapeseed - 1 tablespoon
Preparation
- Wash and dry the beetroots, wrap each one separately in a piece of aluminum foil and place on a baking tray. Bake in an oven preheated to 190°C for about 35–40 minutes, until tender (insert a fork – it should go in without resistance).
- Remove the baked beetroots from the oven, cool until you can handle them, peel off the skins (they should come off easily) and set aside to cool completely.
- Grate the cold beetroots on a coarse grater into a bowl.
- Peel the apple, remove the core and grate on the same grater. Immediately drizzle with lemon juice so it doesn’t darken and add to the beets.
- In a separate small bowl, mix sour cream or yogurt, mayonnaise, horseradish, oil, sugar, a pinch of salt and pepper. Taste the dressing – it should be slightly sharp and pronounced.
- Combine the dressing with the beets and apple, mixing thoroughly. If the salad is not spicy enough, add a bit more horseradish. If it’s too sharp, add an extra tablespoon of sour cream.
- Refrigerate the salad for at least 20–30 minutes so the flavors can meld.
- Serve chilled as a side dish to dinner or on a cold buffet platter.
Storage
Sałatkę przechowuj w lodówce w zamkniętym pojemniku. Przed podaniem zamieszaj, bo sos może się lekko oddzielić. Nie nadaje się do mrożenia – po rozmrożeniu będzie wodnista.
