Polish Beetroot Salad

Ingredients

In this Polish adaptation, the traditional Romanian Salată de sfeclă is transformed into a vibrant beetroot salad with the addition of pickles and a creamy dressing. The Polish version also incorporates the use of fresh dill as a garnish, adding a distinct herbaceous flavor. We alse have the original recipe for Salată de sfeclă, so you can check it out.

• 4 medium-sized beetroots, cooked and diced (about 2 cups/470ml) 4 medium-sized beetroots, cooked and diced (about 2 cups/470ml)
• 2 pickles, diced 2 pickles, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 hard-boiled eggs, chopped 2 hard-boiled eggs, chopped
• 1/2 cup (120ml) mayonnaise 1/2 cup (120ml) mayonnaise
• 1 teaspoon mustard 1 teaspoon mustard
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 5g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the diced beetroots, pickles, chopped onion, and hard-boiled eggs.
2. 2.
   In a separate small bowl, whisk together the mayonnaise, mustard, salt, and pepper until well combined.
3. 3.
   Pour the dressing over the beetroot mixture and gently toss until all the ingredients are coated.
4. 4.
   Garnish the salad with fresh dill.
5. 5.
   Refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Beetroots — To save time, you can use pre-cooked beetroots available in stores. If using fresh beetroots, scrub them well, trim the tops, and boil them until tender. Peel and dice the beetroots once they have cooled down.
• Pickles — Use crunchy and tangy pickles for a burst of flavor in the salad.
• Mayonnaise — You can use store-bought mayonnaise or make your own for a homemade touch. If you prefer a lighter dressing, you can use Greek yogurt as a substitute for part of the mayonnaise.

Tips & Tricks

• For added crunch, you can sprinkle some toasted walnuts or sunflower seeds on top of the salad.
• Adjust the amount of mayonnaise and mustard according to your taste preferences. You can add more or less to achieve the desired creaminess and tanginess.
• For a more pronounced dill flavor, you can mix some chopped dill into the dressing.

Serving advice

Serve the Polish Beetroot Salad chilled as a refreshing side dish or as a light lunch. It pairs well with grilled meats, sausages, or as a topping for open-faced sandwiches.

Presentation advice

To enhance the visual appeal, arrange the salad on a platter or individual plates, garnishing it generously with fresh dill. The vibrant colors of the beetroots and the contrasting green dill will make the dish visually enticing.