5 Ingredients or Fewer

Beets with Horseradish or Polish "?wik?a".

March 25, 2011
Author Notes

Years ago we had a lovely polish neighbor, who loved sharing her Polish Foods with us. We came to love many of her recipes. This is one of our favorites. It was always on her Easter Table. The Chrzan works perfectly with ham or kielbasa. Even my grandchildren ask "is there any red horseradish" when I serve ham. —GiGi26

  • Makes 3 cups
  • 1 teaspoon Brown Sugar
  • 1/4 teaspoon Salt
  • 1 teaspoon White Vinegar
  • 2 cups Horseradish (homemade or good quality purchased)
  • 1 pound Beets
In This Recipe
  1. Wash and trim beets. Leave the skin on until they are cooked. Beets are much easier to peel after they are cooked.
  2. Put whole beets in a pot and cover with water. Bring to a boil and simmer until beets are tender.
  3. Drain and cool. After the beets are cool peel and grate.
  4. In a large bowl mix together brown sugar, horseradish, vinegar and salt.
  5. Add beets and mix thoroughly.
  6. Pack in clean sterilized jars. Keep refrigerated up to 2 weeks

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