Grated Beets (Raw) for 4 servings - photo 1
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Grated Beets (Raw) for 4 servings

Pikantne Additions Vegetarian Dishes 30 min Easy 28 wyświetleń ~5.13 PLN - (0)
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Description

Grated beets are a traditional, simple, and very aromatic Polish appetizer/side dish made from fresh, raw beets grated on a grater. The characteristic intense red color combines with a mildly sweet and sour dressing based on oil and vinegar, sometimes enriched with garlic or sour cream. The dish is healthy (rich in fiber and antioxidants), pairs perfectly with roasted meats, cutlets, potatoes, cottage cheese, or as a light dish for sandwiches. It has a distinct, earthy beet flavor softened by acidity and fat, and serving it with parsley or a dollop of sour cream adds freshness and visual contrast.

Ingredients (9)

Servings:
4
  • Beetroot 600 g
  • Onion 1 szt.
  • Rapeseed oil 30 g
  • Apple cider vinegar 15 ml
  • sugar 5 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Garlic 1 ząbek
  • Sour cream 18% 100 g
💰 Szacowany koszt dania: ~5.13 PLN (1.28 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare your workspace: a large cutting board, a sharp knife, a vegetable peeler, a large bowl (preferably ceramic or glass), a coarse grater, and disposable gloves (optional, to prevent staining your hands). Wash the beets under running water, scrubbing with a vegetable brush. Remove any remaining dirt from the surface.

Ingredients: Beetroot
Use a deep tray or large bowl to avoid spilling juice around the kitchen. If you don't want your hands to get stained red, wear nitrile or latex gloves. With a sharp knife, cut off the leaves (if there are any), leaving about 1 cm at the root.
2

Peel the beets with a peeler: place the beet securely on the board, peel from the top to the bottom towards yourself, removing a thin layer of skin. After peeling, place one beet horizontally on the board and carefully grate it on a coarse grater (about 4-5 mm), holding the grater steady. Repeat with the remaining beets until you obtain about 600 g of grated mass. Occasionally gather the beets from the grater to work evenly.

Ingredients: Beetroot
Use a coarse kitchen grater or a food processor with a coarse grating disc. Hold the disc at a 45° angle and do not press too hard - a gentle, even pressure is enough. If you are using a food processor, work in short pulses to avoid making a puree. This is a crucial step - if the beets are grated too finely, the dish will become too wet.
3

Peel the onion: cut off the ends, slice it in half, and remove the skin. Chop the onion very finely with a knife or use a food processor. If you want to mellow the flavor of the onion, pour boiling water over the chopped onion for 30-60 seconds, then drain and dry with a paper towel.

Ingredients: Onion
Use a sharp knife with a wide blade and a stable cutting board. Chopping the onion finely helps it blend better with the beets. Alternative: finely chop the onion using a blender in pulse mode.

Mixing and seasoning

4

In a large bowl, add grated beets and finely chopped onion. Add rapeseed oil (30 g), apple cider vinegar (15 g), and sugar (5 g). Mix the ingredients thoroughly with a spoon or silicone spatula, lifting the mixture from the bottom of the bowl so that the dressing coats the vegetables. Taste and add salt (starting with 5 g) and pepper (2 pinches). If you are using garlic (optional), press 1 clove through a garlic press directly into the bowl and mix again.

Ingredients: Beetroot, Onion, Rapeseed oil, Apple cider vinegar, sugar, Salt, Black pepper, Garlic
Use a sturdy wooden spoon or silicone spatula. Stir vigorously but evenly to ensure all pieces are coated with the dressing. If you used raw garlic, let the mixture sit for a few minutes before eating to allow the flavor to develop.

Resting and refining the flavor

5

Leave the grated beets in a bowl for 15-20 minutes at room temperature to allow the flavors to meld and the vinegar and sugar to soften the beet's texture. After this time, taste and adjust with additional salt, pepper, or a teaspoon of vinegar if needed.

Ingredients: Beetroot, Rapeseed oil, Apple cider vinegar, sugar, Salt, Black pepper
Cover the bowl with a kitchen towel or plate while resting. If you plan to serve the dish later, store it in the refrigerator (see storage tips). The marinade should release juices, but the beets should not sit in excess liquid - if there is too much juice, drain some before serving.

Serving

6

Transfer the beets to bowls or a plate. If you are using sour cream, add a tablespoon of cream to each serving or mix it with the grated beets before serving. Optionally, sprinkle finely chopped parsley for a contrast of color and freshness.

Ingredients: Beetroot, Sour cream 18%
Serve in small bowls as a side dish for dinner, with roasted meats or with cottage cheese. Use light, white, or beige porcelain - the intense red of the beets will look aesthetically pleasing on it.

Fun Fact

💡

Beets were cultivated in ancient times mainly for their leaves; the beetroot became popular as an edible vegetable only in the Middle Ages. In Poland, beets are one of the most commonly used vegetables for decorative and warming dishes.

Best for

Obiad rodzinny Grill i potrawy z grilla Święta (jako dodatek do dań mięsnych)

Tips

🍽️ Serving

Serve slightly chilled or at room temperature. For a flavor contrast, serve with fatty cottage cheese, roasted meat, or sausage. For an elegant presentation, use a white, flat bowl and make a dollop of sour cream in the center, sprinkling finely chopped parsley on top.

🥡 Storage

Store in an airtight container in the refrigerator for up to 3 days. Before storing, make sure the dish has cooled to room temperature. Freezing raw beetroot tart is not recommended (they will lose their structure after thawing). If the dish produces a lot of juice, drain before serving. Add the cream just before serving.

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