I've grown up eating this as a main staple of many meals. A great accompaniment to ham, chicken or fish, with a side of creamy mashed potatoes. This has the prefect balance of sweetness from the grated beetroot juices and a bit of heat from the horseradish. With Spring and Easter in the air this recipe is found on every Polish table at Easter time.
Grated Beetroot & Horseradish Slaw
Serves: 4 Prep: 30 min
1 teaspoon white vinegar
1 teaspoon brown sugar
2 cups grated fresh horseradish, or store-bought horseradish
1/4 teaspoon salt
500g beets, cooked, peeled, cooled, and grated
In a large bowl, mix vinegar, brown sugar, horseradish, and salt until well combined
Add grated beets and mix thoroughly.
If not eating immediately. Pack into clean sterilized jars and store in the refrigerator for up to two weeks.
Serve warm or cold, although cold is more traditional.