Polish Cold Beet Salad
This cold beet salad is a classic Polish dish, easy to put together and packed full of flavour. It's sweet, sharp and zesty, made using just 4 ingredients plus a simple dressing.
Servings 4 servings
Calories 95kcal
Ingredients
- 3 medium beets unpeeled
- 1 apple peeled, cored, coarsely grated, sweet variety
- 1 small red onion finely chopped
- 2 medium dill pickles coarsely grated
- 1 tablespoon vegetable oil
- 1 tablespoon lemon juice
- Fine sea salt and pepper to taste
Instructions
- Boil the beets whole, unpeeled for about 30 minutes or until softened (they should still have some crunch). Drain and set the beets aside to cool for 15 minutes then peel and coarsely grate them.
- As you are waiting for the beets to cool prepare the rest of the ingredients. Coarsely grate the dill pickles and finely chop the onion. Just before peeling and grating the beets grate the apple (it will darken if you prepare it earlier). Place all the ingredients in a bowl.
- Add the oil and lemon juice and stir thoroughly. Adjust the seasoning and chill for 30 minutes before serving, if possible.
Notes
- I recommend using dill pickles, which are cucumbers pickled in a natural brine with added herbs. Any Polish delicatessen should sell these. If you can't get dill pickles use pickled gherkins (these are pickled in vinegar).
- Make ahead: To save time I recommend cooking the beets ahead. Cooked, unpeeled beetroot can be kept in the fridge (covered) for up to 3 days. Peel it when you are ready to make the salad.
- Chill for 30 minutes before serving if possible.
- This salad can be refrigerated for 2-3 hours.
- Not suitable for freezing.
Nutrition
Serving: 1serving | Calories: 95kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Sodium: 334mg | Potassium: 319mg | Fiber: 4g | Sugar: 11g | Vitamin A: 104IU | Vitamin C: 9mg | Calcium: 33mg | Iron: 1mg