Raw Beetroot Horseradish Recipe

This raw beetroot horseradish is a flavorful condiment or appetizer made of grated fresh horseradish and beet. Colorful and tasty beet horseradish adds a nutritional boost and a spicy little kick to your dishes. 

Beet’s slightly sweet and woody taste pairs wonderfully with the pungent flavor of fresh horseradish. Combining these two pure autumn ingredients results in a delicious condiment that looks and tastes great and, above all, is healthy, boosting immunity when various viruses attack.

This fresh Beet horseradish is a traditional Eastern European relish (called ćwikła in Poland and Ukrainian Tsvikli) that combines grated beets, horseradish, vinegar, salt, and a little sweetener. This condiment is a tradition of the Christian Easter and Jewish Passover (classic Ashkenazi recipe) in Eastern and Central Europe, but we enjoy it year-round.

It is excellent with roast meats, kielbasa, and ham, suitable for sandwiches or served with deviled eggs. 

Why you will love this recipe

Nutrient-rich and healthy – Both beet and horseradish are nutrient-rich and packed with fiber, vitamins, and minerals that enhance your health.

Easy to prepare – No cooking is required, and simple instructions make it easy even for beginners.

Packed with flavors and colors – grated beetroot and horseradish create a unique and flavorful combination that balances earthy sweetness with a spicy kick. The vibrant colors of the beet create an eye-catching and visually appealing dish.

Ingredients to make beetroot horseradish sauce or condiment

The main ingredients, beets, and horseradish, are nutritional powerhouses you want to include in your diet.

Horseradish

Horseradish is an aromatic and pungent herb that not only improves the taste of food but also has a long history of medicinal use dating back over 3000 years. Its roots have been recognized for centuries as an effective aid in bronchitis, sinusitis, bladder inflammation, periodontal disease, or rheumatism (1)

Horseradish is an underrated health ingredient known for its rich nutritional profile, including vitamins C and B-complex, potassium, and calcium. Grating or grinding fresh horseradish roots releases a strong odor that makes you sneeze or cry. During this process, crushed root cells release a volatile compound called isothiocyanate that can clear the respiratory passages. 

I strongly recommend using freshly grated horseradish for this recipe; however, if you don’t have access, you can supplement it with the store-bought option. However, the taste and benefits will differ.

Beetroot

Beets are an excellent source of fiber, potassium, manganese, and vitamins C and B. Packed with antioxidants, particularly betalains, beets help combat free radicals and provide protection against chronic diseases. 

While my usual choice for recipes involves roasted beets, like those in roasted beet pasta sauce or beet chips, I opted for fresh beets in this particular recipe. While the roasting process helps to reduce the earthy taste of raw beets, here it is done by vinegar and horseradish. The dominant flavor profile becomes a delightful blend of horseradish spiciness with the sweet and sour notes of the marinade. 

Fresh beets, being more juicy and nutritious than cooked or roasted ones, bring a unique quality to the dish. 

However, note that fresh beets are tender and challenging to shred. If you prefer, you can cook or roast them beforehand, as indicated in the recipe card, although it’s not necessary. This beetroot couscous salad is made with cooked beetroot is really delicious.

If you have extra beets, make beet juice or ABC juice. 

Honey

or you can use other sweeteners like brown sugar, raw sugar or maple syrup.

Vinegar

you can also substitute with lemon juice or apple cider vinegar

Salt

How to Make Beet Horseradish

start with the beetroot, as the grated horseradish quickly loses its pungency.

First step: Prepare the beet

Wash and peel the beets. You can use a box grater or a food processor to finely grate them.

Second step: Prepare horseradish

Meanwhile, grate horseradish on small holes of a box grater. Keep the window open as you may cry due to the spicy aroma released during the grating process. I don’t recommend using a food processor as the fibrous nature of horseradish root makes it difficult for a food processor to shred it into small, uniform pieces consistently.

If you use a horseradish from a jar, just skip this step.

Third step: Make a vinaigrette

Bring the water to a boil in a small saucepan, then add three tablespoons of vinegar, honey or sugar and salt.

Fourth step: Combine all ingredients

Combine shredded beets and horseradish in a large mixing bowl, then pour the hot vinaigrette. Allow it to cool down, strain it, discard the water, and serve. This process helps preserve the horseradish and beets, so you can keep it in the fridge for a month. 

Note:

Cooked Beets – if you cook them before the shredding, place peeled beets in a medium saucepan and add enough cold water to cover them. Bring them to a boil over high heat, reducing the heat to a gentle boil until beets are tender (30-40 minutes). To check, pierce them with a small, sharp knife. Remove from heat, drain, and let them cool enough to handle the shredding process.

Roasted Beets: Wrap each beet separately in the aluminum foil and place them on a baking sheet. Roast in the oven for 40-60 minutes until tender. The time depends on the size of your beets. Unwrap and let it cool before removing the skin and shredding.

How to serve Horseradish Beetroot

• Serve this horseradish beetroot as a condiment (like mustard or mayonnaise) alongside meat dishes, especially those that are grilled, roasted, or cured. It pairs exceptionally well with pork, sausages, and various cold cuts.
• It adds a zesty and slightly spicy kick, enhancing the overall flavor of the sandwich. It makes a perfect accompaniment to ham, roast beef, or turkey sandwiches.
• Include it on a charcuterie or cheese board. Its vibrant color and bold flavor can complement various cheeses, cured meats, and crackers.
• Elevate the flavors of burgers or hot dogs by using horseradish with beets as a topping. 
• Incorporate Ćwikła into salads for added color, flavor, and nutritional value. It works well in salads with greens, goat cheese, and nuts.
• Serve this traditional Polish condiment as a dip for fresh vegetables. The combination of beets and horseradish creates a unique and vibrant dip that complements the crunch of vegetables. I suggest grinding it in a grinder or food processor for smooth texture.
• Add a dollop as a garnish for certain soups. Its bold flavors can enhance the taste of cold borscht soups.
• This is a traditional and popular condiment in Jewish cuisine to accompany Gefilte fish.

How to store Ćwikła

Keep it refrigerated in a sterilized airtight jar for up to 4 weeks.

Variations

Add sour cream or Greek yogurt to create a creamy variation.

If you enjoy heat, use more horseradish. The amount of horseradish to add is really up to your taste. Alternatively, add a small amount of finely chopped jalapeños, chili peppers, or hot sauce to give your beet and horseradish condiment a spicy kick.

Use a little less horseradish and add grated apple for a milder and sweeter variation. 

Mix in finely chopped fresh herbs such as dill, parsley, or chives to create an herb-infused variation.

Use pickled beets instead of fresh ones. The tanginess from the pickling process can bring a different flavor dimension to the sauce.

Sprinkle in some toasted pine nuts for a crunchy and nutty element to the condiment.

Allergy advice

This recipe is suitable for a vegan and gluten-free diet. However, if opting for store-bought horseradish sauce instead of fresh horseradish, check the label to confirm it is free of gluten or dairy.

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