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    Home » Recipes » Polish Recipes

    Polish Beet Slaw (Surόwka z Buraka)

    June 25, 2017 By Monika Last Updated November 1, 2022 22 Comments

    Jump to Recipe

    Polish beet slaw is made using a handful of pantry staples and comes with a simple 4-ingredient dressing. It's quick and easy to put together, crunchy, delicious, full of colour and nutritious ingredients.

    Check out also Polish sauerkraut salad!

    Shredded raw beet salad in large blue bowl with lemon in background.

    Beet slaw, called 'surόwka z buraka' in Polish (from the word 'surowy', meaning 'raw' and 'burak', which means 'beet'), can be served with practically any main. It's a quick and easy everyday salad requiring minimal effort. Just shred the ingredients, combine with a simple dressing and serve!

    What does beet slaw taste like

    Beets have an earthy, bitter-sweet flavour, especially in their raw form, so the best way to tone it down is by combining them with other ingredients. Carrot and apple are sweet, complement the flavour of beetroot (but aren't quite as crunchy), which makes them the perfect accompaniment to beets.

    The result is a crunchy, delicious, refreshingly zesty salad!

    Is Polish beetroot slaw healthy

    Yes, it is! Beetroot is a highly nutritious vegetable, especially in its raw form (some nutrients can be lost during cooking). Beetroot is low in calories, high in fibre, folate and potassium as well as other minerals and vitamins. The addition of the other raw ingredients and a simple oil-based dressing makes this salad an exceptionally nutritious dish.

    Is it better to eat beets raw or cooked

    Although some of the nutrients are lost during cooking beetroot is healthy however you choose to serve it. Yes, raw beetroot has the most nutrients but it only works in salads and juices. If you want to make sure your cooked beetroot retains most of its nutrients roast it rather than cook in water.

    Ingredients and substitutions

    • Beets.
    • Carrots.
    • Apple: use a sweet rather than sour variety.
    • Red onion: you can use any mild, sweet tasting onion.
    • Vegetable oil: any mild, neutral tasting oil will work.
    • Lemon juice: you can also add a drop of cider vinegar for a more acidic flavour.
    • Honey: this is the most commonly used sweetener in Polish salad recipes but you can use maple syrup or agave syrup instead and enjoy it vegan.
    • Mustard.
    • Parsley: can be replaced by dill or chives (or use a combination of herbs).
    • Sunflower seeds: you can use pumpkin seeds instead.
    • Salt and pepper to taste.
    Ingredients for making beet slaw in individual dishes.
    Polish beet slaw ingredients.

    Should I peel the beets

    It's absolutely fine to use the carrots and apple unpeeled, but I recommend peeling the beets.  Raw beets are quite earthy (and tricky to clean) and leaving the skin on might intensify this and overpower the overall flavour.  

    Do I have to use a food processor

    I strongly recommend it. The quickest way of preparing this beet coleslaw is by shredding the beets, carrots and apple in a food processor (using a grating disc).  I do not recommend using a box grater - not only will it be a drawn out affair, but your vegetables won't be as crispy and you might end up with a soggy salad.

    Assembling the recipe

    1.Prepare the dressing by placing the ingredients in a small bowl and stirring until thoroughly combined.  Set aside.

    Salad dressing ingredients in white bowl with spoon.

    2. Shred the beets, carrots and apple in a food processor (using the grating disc).

    Shredding vegetables in food processor bowl.

    3. Transfer into a large bowl (without the juice which may have collected at the bottom of the food processor bowl), add the sliced onion, chopped parsley and pour over the dressing.

    Shredded beetroot, sliced red onion and chopped parsley in blue bowl with spoon.

    4. Stir thoroughly, season to taste, scatter over the sunflower seeds and refrigerate your raw beet salad for 30 minutes before serving (if possible).

    Serving suggestions

    Shredded raw beet salad in Poland is typically served with fish, chicken, turkey or pork dishes, often alongside mashed potatoes. It works equally well, however, in sandwiches, wraps as well as burgers (any!).

    Top tips and FAQs

    • I recommend preparing the ingredients just before assembling the salad (so they are fresh and crunchy).
    • I do not recommend grating the vegetables by hand. Use a food processor for a crunchy, crispy finish.
    • Use a sweet, rather than sour apple variety.
    • Transfer the shredded beets, carrots and apple from the food processor into a bowl without the juice (which may have collected in the food processor).
    • Best served chilled. Refrigerate your slaw with beets for 30 minutes before serving, if possible. 
    • Not suitable for freezing.
    Side view of raw beetroot salad in blue bowl.

    How long does this salad last

    Not very long, I am afraid. Raw vegetables have a high water content so after a while they will start to release juice and lose their crunch. For best results keep your beet slaw covered, refrigerated for up to 2 hours. It will still be delicious for another few hours after that but just not as crunchy.

    Related recipes

    • Polish Cold Beet Salad
    • Polish-Style Beet and Potato Salad
    • Crispy No-Mayo Coleslaw (Dairy Free)
    • Polish Horseradish Beets
    • Polish Roasted Shredded Beets

    Check out also these other delicious salads as well as traditional Polish recipes!

    Keep in touch!

    If you make this Polish beet slaw recipe I'd love to know how it turned out for you.  Did you make any substitutions? What did you serve it with? Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right in your mailbox!

    Beet slaw in large blue bowl with lemon in background.

    Polish Beet Slaw (Surowka z Buraka)

    Polish beet slaw is made using a handful of pantry staples and comes with a simple 4-ingredient dressing.
    No ratings yet
    Print Pin Rate
    Course: Salad
    Cuisine: gluten free, Polish, vegetarian
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 6 servings
    Calories: 133kcal
    Author: Monika Dabrowski

    Equipment

    • Food processor

    Ingredients

    • 2 medium beets peeled
    • 2 small carrots or 1 medium/large
    • 1 apple cored
    • 1 small red onion thinly sliced
    • 4 tablespoons parsley finely chopped
    • 2 tablespoons sunflower seeds
    • Fine sea salt and pepper to taste

    For the Dressing:

    • 3 tablespoons vegetable oil
    • 2 tablespoons lemon juice
    • 1½ teaspoons dijon mustard
    • 2 teaspoons honey

    Instructions

    • Prepare the dressing by placing the ingredients in a small bowl and stirring until thoroughly combined.  Set aside.
    • Shred the beets, carrots and apple in a food processor (use the grating disc).
    • Transfer to a large bowl (without the juice that may have collected in your food processor bowl), add the sliced onion, chopped parsley and pour over the dressing.
    • Stir thoroughly, season to taste, scatter over the sunflower seeds and refrigerate your beet slaw for 30 minutes before serving (if possible).

    Notes

    • I recommend preparing the ingredients just before assembling the salad (so they are fresh and crunchy).
    • I do not recommend grating the vegetables by hand. Use a food processor for a super crunchy.
    • Use a sweet, rather than sour apple variety.
    • Make it vegan by using maple syrup or agave syrup instead of honey.
    • Parsley can be replaced by dill or chives (or use a combination of herbs).
    • Pumpkin seeds make a good substitute for sunflower seeds.
    • Transfer the shredded beets, carrots and apple from the food processor into a bowl without the juice (which may have collected in the food processor).
    • Best served chilled within 2 hours. Refrigerate your beet slaw for 30 minutes before serving, if possible.
    • Serve with fish, chicken or turkey, sandwiches, wraps, burgers or potato patties.
    • Not suitable for freezing.

    Nutrition

    Serving: 1serving | Calories: 133kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Sodium: 53mg | Potassium: 257mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3650IU | Vitamin C: 11mg | Calcium: 25mg | 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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    1. Rakhi india

      July 12, 2017 at 9:59 am

      Very nice and simple recipe ROASTED BEETROOT SPICED CHICKPEA ZOODLE SALAD WITH TAHINI DRESSING I tried it and it came out superb...thanx

      http://bit.ly/2qM9DIA ,
      http://bit.ly/2qqAnLy ,
      http://bit.ly/2qVrlWb

      Reply
      • Monika

        July 12, 2017 at 11:18 am

        Thank you! Really glad you enjoyed it:)

        Reply
    2. Merryn

      July 04, 2017 at 1:55 am

      I love this healthy salad! It is so pretty, healthy and very doable, thanks for sharing 8)

      Reply
      • Monika

        July 04, 2017 at 6:47 am

        Thank you! Glad you like it:)

        Reply
    3. petra08

      June 30, 2017 at 9:46 pm

      Beautiful salad!

      Reply
      • Monika

        July 01, 2017 at 7:57 am

        Thank you Petra:)

        Reply
    4. Jacqui

      June 30, 2017 at 12:24 pm

      Oh my Monika, what a colourful and absolutely delicious looking salad. I have some beetroot from my allotment but have run out of tahini otherwise I would be making it for lunch. I'm going to pin for later though.

      Reply
      • Monika

        July 01, 2017 at 7:49 am

        Thank you Jacqui! My family liked it so much I am making it again today, hope you like it too if you do make it:)

        Reply
    5. Jaxx The Bearded Hiker

      June 29, 2017 at 12:04 pm

      I am on this like white on rice Monika! Just what I need to get me through these hot steamy evenings. Nice glass of Rose with this. And gorgeous photo!

      Reply
      • Monika

        June 29, 2017 at 12:14 pm

        Thank you Jaxx! I only wish our evenings here in Manchester, UK were a little bit steamy too! Or at least warm and dry enough to sit outside and enjoy a glass of wine.

        Reply
    6. hijackedbytwins

      June 29, 2017 at 10:11 am

      Oh wow yes please! I want this for my lunch right now! This looks amazing. I definitely need to have a go at the one. Thank you for sharing with #CookBlogShare x

      Reply
      • Monika

        June 29, 2017 at 10:20 am

        Thank you Kirsty! Glad you like it:)

        Reply
    7. Corina

      June 28, 2017 at 7:42 pm

      Oh yummy! Another gorgeous healthy recipe. I really like spiced chickpeas done like this and they make a great addition to a salad!

      Reply
      • Monika

        June 29, 2017 at 7:20 am

        Thank you Corina! My kids liked it too, which is so surprising and great:)

        Reply
    8. FrugalHausfrau

      June 28, 2017 at 6:34 am

      What a masterpiece! I love every part of it. 🙂

      Reply
      • Monika

        June 28, 2017 at 6:42 am

        Thank you! Glad you like the recipe:)

        Reply
    9. mealsandmakes

      June 27, 2017 at 8:54 pm

      That looks like such a delicious dish. I have a half used jar of tahini so I am keen to give your dressing a try. #CookBlogShare

      Reply
      • Monika

        June 27, 2017 at 9:20 pm

        Thank you! It's very simple, hope you like it:)

        Reply
    10. jennypaulin

      June 27, 2017 at 10:09 am

      wow! that plate of food looks so pretty, colourful and delicious! I could happily tuck into it that for lunch. x

      Reply
      • Monika

        June 27, 2017 at 12:35 pm

        Thank you! It was really good, even the kids liked it:)

        Reply
    11. All That I'm Eating

      June 26, 2017 at 11:39 am

      Love how colourful this is, anything with beetroot in is always welcome in my kitchen!

      Reply
      • Monika

        June 26, 2017 at 12:26 pm

        Thank you! I feel the same way about beetroot:)

        Reply

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    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, healthy and delicious, perfect for everyday cooking.

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