Ćwikła

Ćwikła (Polish Beet and Horseradish Relish with Wine)

Ćwikła is a classic Polish Easter and Christmas relish made from cooked beets, fresh horseradish, and a splash of red wine, which adds depth and a subtle tang to balance the root's earthiness.

Prep

15 min

Cook

60 min

Total

75 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •500 g (1.1 lb) fresh beets, with skin on
• •80 g (about 3 oz) fresh horseradish root, peeled
• •60 ml (¼ cup) dry red wine, Polish Cabernet or Merlot works well; non-alcoholic substitute: 30 ml red grape juice + 30 ml red wine vinegar
• •15 ml (1 tbsp) lemon juice, freshly squeezed
• •5 g (1 tsp) salt, or to taste
• •10 g (2 tsp) sugar, optional, to balance acidity
• •5 ml (1 tsp) vegetable oil

Steps

1. 1 Wash the beets thoroughly under running water, leaving the skins, root ends, and about 2 cm (1 in) of stems intact to prevent color bleeding during cooking.
2. 2 Place beets in a pot, cover with cold water, and bring to a boil. Reduce heat and simmer covered for 45-60 minutes, until a fork slides easily into the largest beet. Doneness cue: internal tenderness with no resistance.
3. 3 While the beets cook, finely grate the peeled horseradish using a microplane or fine box grater. Set aside. The horseradish releases its sharp aroma once grated, so prepare just before assembly.
4. 4 Drain the cooked beets and rinse briefly under cool water. When cool enough to handle, slip off the skins, stems, and roots using your fingers or a paper towel.
5. 5 Grate the peeled beets on the fine side of a box grater, or chop finely by hand. Transfer to a non-reactive (glass or ceramic) bowl.
6. 6 In a small saucepan, combine the red wine, lemon juice, salt, and sugar. Bring to a gentle simmer over medium heat for 2 minutes to mellow the wine's raw alcohol edge.
7. 7 Pour the warm wine mixture over the grated beets and stir to combine. Add the grated horseradish and the teaspoon of vegetable oil, mixing thoroughly. Taste and adjust salt.
8. 8 Cover and refrigerate for at least 2 hours, ideally overnight, to let the flavors meld. Ćwikła is traditionally served cold or at room temperature as a condiment alongside cold meats, boiled eggs, or warm rye bread.