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Polish Beet and Horseradish Relish (Ćwikła)

Yields1 ServingPrep Time20 minsCook Time35 minsTotal Time55 mins

Polish Beet and Horseradish Relish (Ćwikła) is a dish I cannot get enough of. Made with finely grated beets and horseradish with just a hint of sweet and sour, this relish goes great with meat, sausage, and hard-boiled eggs. While often served in Poland at Easter, I make it year-round and serve it as a spicy side dish with pork chops and mashed potatoes.

Give this recipe a try as an easy way to add a Polish twist to your Easter breakfast or any regular meat and potato dinner.

Smacznego to you!

A bowl of beet and horseradish relish with a bowl of quail eggs and a glass of water with lemon.

 5 cooked beets, finely grated
 1 tbsp horseradish, finely grated
 1 tsp vinegar or lemon juice
 1 tsp sugar
 ¼ tsp salt
 1 pinch cumin or caraway (optional)
 2 tsp lemon zest (optional)
Polish Beet and Horseradish Relish (Ćwikła)
1

First, boil or roast the beets until tender. Peel and grate as fine as you can.

2

Next, set the grated beets aside in a bowl or strainer to allow any excess liquid to come out.

3

While the beets are waiting, mix up the grated horseradish, vinegar, salt, sugar, and cumin or caraway. Cumin is spicier, caraway is milder - both are optional.

4

Finally, combine the beets and the seasoned horseradish. Give it a taste and adjust the sweet and the sour to your liking.

Tips and Tricks
5

Cooking beets is messy so protect your clothes and any porous surfaces in your kitchen. Grating beets can turn your hands red, so consider wearing rubber gloves.

6

Buy already cooked beets if you are pressed for time,

7

Add some lemon zest to your Ćwikła if you want to try something new. Lemon zest adds flavor and looks nice as well.

8

Polish Beet and Horseradish Relish (Ćwikła) in a nice jar is a perfect gift if you are invited to someone's home for Easter.

Check out some more Polish recipes below.

Enjoy!