Polish Beet Salad {Surówka Z Buraków}

Be the first to review
READY IN: 1hr 15mins
Recipe by PolishyourKitchen

Before you say I don’t like beets, give me a chance. If you’re of Polish descent, beet juice flows through your veins. Trust me. Like cabbage, this stuff is in our DNA. If you’re not of Polish descent, I’ll make you a believer yet. You won’t be the first one either. First off, no more canned beets for you… canned beets don’t even taste like beets really do… sweet with an earthy undertone. No shortcuts or substitutes this time. Roasted beets are delicious on their own, and with just a little help, they will do even better in a hot or cold salad.I personally love beets. I’d almost say it’s my comfort food. I cook them often and I’m surprised I’ve not published many recipes on here yet. I’ll have to work on that. Beets are cheap and plenty in Poland, perfect combo for creating many recipes for cold or hot soups (one of which is Christmas must, recipe here), salads and even hot sides. Some call for just the root, and some use the whole vegetable, no waste. When beets are in season, we’d make jars and jars of them for the winter. When in need for a quick dinner side, downstairs I go to grab a jar and whip up a salad in a flash. Sometimes, I’d eat them out of a jar as a snack. When done right, they are just so pleasantly mild and yet defined, and the canning process here in the US just does not do them justice. I’m starting off with a recipe for a cold side salad.

Ingredients Nutrition


  1. Preheat oven to 350°F. Cut stems off beets and scrub to clean.
  2. Bake covered for about 1 hour. Take out and set aside to cool.
  3. Once cooled off, peel and grate on the largest vegetable shredder. Add chopped onion, oil, lemon juice, salt and sugar. Mix and refrigerate to cool.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a