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    Home » Recipes » Polish Recipes

    Polish Cold Beet Salad

    September 27, 2016 By Monika Last Updated November 14, 2023 7 Comments

    Jump to Recipe

    This cold beet salad is a classic Polish dish, easy to make and packed full of flavour. It's sweet, sharp and zesty, made using just 4 ingredients plus a simple dressing.  If you prepare the beetroot ahead this delicious salad can be put together in minutes.

    See also Polish-style beet and potato salad and Polish shredded beets!

    Side view of beetroot slaw in pink bowl with spoon, with lemon and beetroot in background.

    This cold beetroot salad contains ingredients most Polish households tend to have regardless of the season.  Beetroot is a staple, a vegetable Polish cuisine cannot do without, apple is arguably the most popular fruit, and absolutely everyone has always got a jar of dill pickles (often homemade) in their pantry.  Throw in a little onion, drizzle with lemon juice and oil and you've got a delicious, healthy salad everyone will love.  It's great with chicken, fish, perfect if you are cooking a family friendly dinner or entertaining guests.

    Cold beet salad ingredients

    The beets should be boiled unpeeled, whole (or roasted as in beet carpaccio), for a more intense flavour and colour.  I used Polish dill pickles (in a natural brine), which are salty, tangy, with a subtle garlic and dill flavour, delicious with the beetroot. (Check out also my dill pickle soup recipe). If you can't get these pickles use gherkins pickled in vinegar.  Your salad will have a slightly different flavour but it will still be delicious.

    I recommend using a sweet rather than sour apple to offset the sourness of the pickles and add natural sweetness into this cold beet salad.

    Cold beet salad ingredients in individual dishes.

    What other ingredients can be used

    You could add a little dill and/parsley (if you are using pickles in vinegar), horseradish sauce, lemon zest or vinegar (instead of or in addition to the lemon juice, though use it sparingly).  You could also add more vegetables into the mixture, such as grated carrot, finely chopped fennel or cabbage.  

    Serving suggestions

    This cold beet salad can be served with shallow fried or roast chicken or turkey (try it with turkey potato patties), fish cakes and mashed potatoes. For a vegetarian meal idea try serving it with cauliflower patties.

    Top down view of shredded beet salad in pink bowl with spoon.

    Assembling the recipe

    1.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.

    2. 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.

    Grated beet, apple, dill pickle and chopped red onion in mixing bowl.

    3. Add the oil and lemon juice and stir thoroughly.  Adjust the seasoning and chill for 30 minutes before serving, if possible.

    Beetroot slaw in mixing bowl with spoon.

    Top tips and FAQs

    • Try not to overcook the beets, they should still have some crunch. The exact cooking time depends on the size of your beets and personal preference.
    • 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.
    Close-up view of Polish beetroot slaw in pink bowl with spoon.

    Other Polish salads you might like

    • My Mum's Polish Potato Salad (Jarzynowa)
    • Polish Sauerkraut Salad with Carrot & Apple
    • Polish Cucumber Salad (Mizeria) 2 Ways
    • Herring Salad Polish-Style (Salatka ze Sledzia)

    Check out also Polish horseradish beets!

    Keep in touch!

    If you make this cold beet slaw I'd love to know how it turned out for you. What type of pickles did you use? Let me know in the comments below, thanks!

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    Recipe

    Side view of beetroot slaw in pink bowl with spoon, with lemon and beetroot in background.

    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.
    5 from 3 votes
    Print Pin Rate
    Course: Lunch, Salad
    Cuisine: gluten free, Polish, vegan
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Cooling time: 15 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 4 servings
    Calories: 95kcal
    Author: Monika Dabrowski

    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

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    Comments

      5 from 3 votes (2 ratings without comment)

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    1. Anne says

      September 30, 2022 at 10:50 pm

      5 stars
      I will try this recipe, but is there a reason to cook the beetroot? I always eat it grated raw in salads, it's delicious raw.

      Reply
      • Monika says

        October 01, 2022 at 10:01 am

        Hi Anne, this salad is traditionally made with cooked beetroot, but I have a similar recipe with raw beetroot you might like: search 'raw beet slaw'. I'd love to know what you thought if you make either of these salads:)

        Reply
    2. Eb Gargano says

      September 29, 2016 at 10:20 am

      Wow - I love this salad, such vibrant flavours and it looks so pretty!! Thanks for sharing

      Reply
      • [email protected] says

        September 29, 2016 at 10:37 am

        Thanks Eb! Beetroot tastes as good as it looks, that's why I cook with it so often:)

        Reply
    3. [email protected] says

      September 28, 2016 at 10:49 am

      Thanks Corina!

      Reply
    4. Jacqui Bellefontaine says

      September 28, 2016 at 8:26 am

      That looks so fresh and tasty. I have some beetroot in the fridge so I'm very tempted to make it. Perfect for a sunny autumn day like to day

      Reply
      • [email protected] says

        September 28, 2016 at 9:05 am

        Thank you Jacqui! Hope you like it.

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

    Find out more about me →

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