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A bowl of vibrant Polish beet salad with shredded beets and apple, topped with chopped parsley. The bowl sits on a wooden trivet, with a striped cloth and a lemon half in the background. A fork is placed inside the bowl.
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5 from 1 vote

Polish Beet Salad (Buraczki)

This classic Polish beet salad is a staple on family dinner tables, combining earthy beets, crisp apple, and onion in a light, tangy dressing.
Prep Time15 minutes
Roasting beets1 hour
Course: dinner, lunch, Salad
Cuisine: Polish
Servings: 6
Calories: 100kcal
Author: Agnieszka

Ingredients

  • 1 lb cooked beets store bought or roasted in the oven and cooled
  • 1-2 apples small, peeled
  • ½ small onion yellow or white
  • ½ lemon juiced
  • 2 tablespoon neutral tasting plant oil such as canola, sunflower or avocado
  • 1 teaspoon honey
  • 1-2 teaspoon prepared horseradish (optional)
  • salt & pepper to taste

Instructions

  • Grate the beets using the large holes on your box grater.
  • Peel and grate the apple(s).
  • Grate or finely chop the onion.
  • In a medium or large bowl combine together grated cooked beets, apples and onion. Add lemon juice, oil, honey, horseradhish (if using), honey, salt and pepper.
  • Mix together, taste and add more seasoning, if needed.
  • Serve sprinkled with chopped parsley or fresh dill.

Notes

To make this salad super quick I used ready to eat cooked beets. You can get them by refrigerated produce at most grocery stores. 
For extra deep flavor, roast the beets yourself in foil or a baking dish until fork tender, cool, peel and grate. 
Horseradish is optional but works very well with beets. 
This salad keeps in the fridge for up to 5 days in an airtight container.

Nutrition

Calories: 100kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 63mg | Potassium: 307mg | Fiber: 3g | Sugar: 10g | Vitamin A: 44IU | Vitamin C: 11mg | Calcium: 19mg | Iron: 1mg