in Eastern Europe, Poland

Polish-style beetroot salad with onion

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Ingredients for 4 servings:

  • 1 kg beetroot, vacuum-packed
  • 2 onions
  • 2 tbsp oil
  • 2 tbsp vinegar
  • salt and pepper
  • 1 pinch(s) of sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Total time approx. 40 minutes

Red onion rings with a fork

Remove vacuum-packed beets from the packaging and drain. Peel the onions. Grate the beets and onions into a bowl. Wear gloves when doing this. Alternatively, chop very finely. Season the salad with oil, vinegar, salt, and pepper. Season with sugar to taste. Stir thoroughly and let stand for half an hour. It’s especially good as a side dish with dumplings, potatoes, and meat dishes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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