It’s difficult to imagine that I seldom ate beets before moving to Poland. Now, we have them all the time. A friend has just suggested a new flavor combination – beets and horseradish. It’s a traditional part of a Polish Easter breakfast, but I contend it’s suitable any time of year. The flavors complement each other very well.
For each serving, you’ll need 1/2 cup shredded or julienned beets (canned or roasted); stir in a scant teaspoon of prepared horseradish (adjust according to your own taste.) Serve at room temp or chilled.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Anonymous
My parents made this all the time when I was growing up. I still remember my Dad taking the fresh horseradish outside to grate because it was so strong. My Mum used grated beets and lemon to season the beet horseradish mixture. I can buy it at the Deli here in Canada now and my teenaged daughter eats it with her eggs in the morning.
Jan
Natalie Nudds
love your blog! Share the foodie love and follow mine! http://www.myaffairwithtruffles.blogspot.com
Vicki
Lois, use some leftover for Rose’s Red Velvet Cake! It makes a wonderful cake.
Eliotseats
I just roasted some beets for a beet and goat cheese salad (http://eliotseats.com/?p=1586) and have some leftovers. I will definitely try this. Thanks!
tralf
This really sounds good–also quick and easy to fix. And I always thought the only way to eat beets was pickled.
Nancy
Try them roasted with butter and salt to taste. Yummy!