you've got the beet
In case you didn’t already know, beets are kind of a big deal in Ukrainian cooking. But it isn’t just borscht and boiled beets for a side—there are many different ways to put these carmine veggies to use, including this shredded beet salad (or ‘cwikla’ in Ukrainian). We would typically enjoy this dish at Easter, along with a spread of ham, cheese, bread, and kielbasa, but I don’t see any reason why you shouldn’t make it throughout the year, especially when beets are in season.
This beet salad is served cold, and the key is to mix in plenty of prepared horseradish for a pungent, sinus-clearing flavor. I honestly think there’s nothing wrong with enjoying this dish by the spoonful once it’s fully chilled, but it’s also wonderful as a side with some kind of meat like pork chop or steak.
⟶ the recipe
shredded beet salad with horseradish
ingredients
4 medium or 6 small beets, scrubbed and peeled, with stems removed
2 tablespoons prepared horseradish (see below)
Pinch of sugar
Salt and pepper
For the prepared horseradish
6-8-inch piece of horseradish root, peeled and chopped
2 tablespoons water
1 tablespoon white vinegar
⅛ teaspoon salt
Prep time
25 minutes
Cook time
25 minutes
Total time
50 minutes
8 servings
instructions
Place beets in a large pot of water, and bring to a boil. Cook beets for about 25 minutes, or until they are fork tender. Drain and set aside to cool.
While the beets are cooling, prepare the horseradish. Grind the chopped horseradish in a food processor along with the water. Using a mesh sieve, strain out some of the liquid, and place ground horseradish back in the food processor. Add the vinegar and salt, and pulse until combined. Measure out 2 tablespoons, and transfer the rest of the prepared horseradish to a jar to refrigerate.
Once beets are cool enough to handle, grate them on the coarse part of a box grater. Transfer shredded beets to a bowl, and stir in the horseradish and a pinch of sugar. Season with salt and pepper to taste, and refrigerate for at least 1 hour. Serve chilled.
⟶ recipe notes
- I’m not usually the most careful when handling beets, but if you want to avoid stains on your nails, clothes, and dish cloths, I would recommend wearing a smock and gloves so you don’t end up with some unwanted coloring!
⟶ modifications
- If you’re sensitive to too much horseradish, you can always start with just one tablespoon, adding more until you’re satisfied with the flavor
Alternatively to boiling the beets, you can also roast them. If you choose this method, keep the beets unpeeled after scrubbing, and wrap them tightly in foil. Roast beets at 400 degrees Fahrenheit for one hour, making sure they’re fork tender before removing. Once beets have cooled, they should be super easy to peel and then grate
⟶ make it ahead
- You can store beets in a tightly sealed jar in the fridge for up to one week
