Horseradish with Beets {Ćwikła z Chrzanem}

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Horseradish with Beets {Ćwikła z Chrzanem}

Horseradish is one of my favorite condiments. With it’s dual purpose of a topping and a sinus clearing medicine, I always keep a jar handy, especially in the winter time.

It works well on anything you would put ketchup on, sausages, ham, potatoes, sandwiches and it is always on my Easter table. Roasted shredded beet, mixed with horseradish makes ćwikła, and in addition to cutting the sharpness of horseradish, it adds a bit of sweetness and earthiness to the mix. To cut down on time, you can use store-bought horseradish. 

My grandpa Władysław on my dad’s side grew horseradish, or horseradish grew itself all over the yard. It is unbelievably spicy after harvesting. He would cry his eyes out while cleaning and grating it but his horseradish with beets were the absolute best in the world. You could smell the spice in the air.

Horseradish with Beets

You can now watch the video below to see my quick method of making this delicious condiment.

Horseradish with Beets {Ćwikła z Chrzanem}Horseradish with Beets {Ćwikła z Chrzanem}

Horseradish with Beets {Ćwikła z Chrzanem}

  • Yields: 2 cups
  • Prep Time: 10 minutes
  • Cook Time: 1 hour for cooking beets

Ingredients

  • PREPARED HORSERADISH:
  • 1 horseradish root (10 inch / 25 cm)
  • ½ tbsp of sugar
  • Juice of 1 lemon
  • 16 oz / 475 ml of sweet cream
  • Pinch of salt
  • HORSERADISH WITH BEETS:
  • 1 large beetroot, cooked
  • 1 horseradish root (10 inch / 25 cm)
  • Juice of 1 lemon
  • ½ c / 120 ml of water
  • ½ tbsp of sugar
  • Pinch of salt

Instructions

  1. To make creamy horseradish sauce, peel the horseradish root, slice and place in a blender with the rest of the ingredients. Blend until smooth. Transfer into jars and store in the fridge.

  2. To make horseradish with beets, boil an unpeeled beet until cooked (about 45 minutes); cool, peel, and dice. Peel horseradish root and roughly chop.

  3. Place all ingredients in a blender and blend for 30 seconds, until smooth. Transfer into jars and store in the fridge.

Eat as a condiment on sandwiches, meats, boiled eggs and anything you’d like to give a little kick!

 Have you tried this before? Leave a comment below. Thanks!

Smacznego!

Anna


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14 Comments

  1. Can you make this using prepared horseradish? I don’t think I can find the root in my small town.

  2. I make this only a couple time a year, especially for Easter. The roots are so strong that my wife tells me I must process it outdoors. This is a great recipe. I like it extra strong so I make the horseradish to beet ration stronger. Then I found out some of the family does not like it strong at all. So I had to tone it down for them. lol
    Anna I love your website and I love getting your recipes in my email. Thank you for all your work.

    1. That’s so awesome to hear!! I don’t see a lot of people making this, surprisingly 😉 Home made is always best. It can give quite the kick. Love it!!

  3. I make this every year at Easter. We have always called it “beet relish”. My family loves it. It was a recipe handed down from my Polish grandma. I do use prepare horseradish as we do not have the root in our town.

  4. I made just the creamy horseradish sauce and, while it was tasty, it wasn’t nearly as strong as I was expecting. Maybe my horseradish root was old? Also, it was a struggle making this in my blender. Do you think a food processor would work?

    1. Hi Tracey, it sounds like your root was too dry. Maybe it was old, like you said. Fresh horseradish root should be a bit moist and super spicy.

      1. Thank you, Anna. I know you used to live in the Philadelphia area, and so do I. Where did you buy horseradish root when you lived here?

  5. Hello Anna. I just read your horse radish recipes. I was reminded of my childhood Easters with all the home made Polish foods. My Dad made kielbasa,my uncle’s horseradish,Busia’s bread,butter lamb and Easter eggs.

  6. Hello Anna, Mark and Hannah,
    Thank you so very much for your website. My sisters and I really enjoy watching all your videos. It’s Holy Saturday today, in Milwaukee, WI – and I am making the Cwikla z Chrzanem, as my Mother taught me. Her recipe is a bit different, and my guess is it’s been Milwaukee-ized, simply grated cooked whole beets, prepared horseradish and sugar. Either way, it’s wonderful to see that this is still being made. Thank you for reminding all us third-and- fourth generation Poles of our ancestral roots and the traditions.

  7. My Mother was grating a bunch of horseradish for Christmas and my former brother in law
    ( Armenian) asked what it was. Before she could warn him, he bent over the bowl and took a deep breath. He turned as red as the beets and actually fell to the floor. We all had a great laugh, him, not so much.

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