Red Beet Horseradish Cwikla Food

ĆWIKłA: POLISH SHREDDED BEET HORSERADISH

Steps:

• Wash the beetroot thoroughly, but don't peel it.
• Fill a cooking pot with water, bring to boil and drop the beetroot in. I usually cook a whole pot of beetroots at the same time (to make a few jars of Ćwikła or something else). Cook for 1 hour until beetroot is tender, but still holds its shape.
• Once cooked, leave the beetroot to chill. You can peel it now, it should be easy to remove the peel at this point. It's worth putting on disposable gloves at this point, beetroots can stain your hands quite a bit.
• Time to grate the beetroot. You can use a food processor, or just a regular box grater. Shred half using the smallest holes, and another half using the larger ones. This way the texture is more verified and interesting.
• If you're using fresh horseradish, peel it and grate using the finest holes. [Do it outdoors if you can, it tends to be strong].
• Add two spoonfuls of grated horseradish (either freshly grated or from a jar) to our shredded beetroot. Add a teaspoon of sugar and combine together with a spoon.
• Season with a solid pinch of salt and a solid pinch of ground black pepper. Add a generous squeeze of lemon juice. Combine again with a spoon.
• Have a taste. If the flavour is too acidic for your liking, you can add a little bit more sugar or add a little bit of grated apple.
• Move Ćwikła to a jar and close with a lid. Chill in the refrigerator for a few hours before serving.
• Serve with meats, sandwiches, boiled eggs.

POLISH BEETS WITH HORSERADISH - CWIKLA RECIPE

Steps:

• Prepare the beets by boiling with their skins on for about one hour until soft. Check with a fork until it can smoothly enter until it reaches the centre of the beets. Don't overcook.
• While beets cool, peel horseradish and grate finely into a bowl.
• Once cooled, peel and grate the beets finely into a medium bowl.
• Combine beets and horseradish; add remaining ingredients to taste. Mix well and store in a refrigerator overnight for the best flavour.

RED BEET HORSERADISH - CWIKLA

Steps:

• In a large bowl, mix vinegar, brown sugar, horseradish, and salt until well combined.
• Add beets and mix thoroughly.
• Pack into clean glass jars and store refrigerated for up to 2 weeks.

HORSERADISH WITH RED BEETS

Steps:

• Cook scrubbed beets with skins until tender.
• When done, immerse in cold water immediately.
• Let cool slightly, peel and discard skins.
• Shred beets with a medium coarse grater and set aside.
• Scrape horseradish root well to remove any blemishes.
• Cut root into small pieces.
• Measure 1 1/2 cups of vinegar and 1 cup of cold water.
• Add horseradish to blender (a few pieces at a time), cover and process, adding vinegar/water mixture as required until horseradish is well blended; continue to process remainder of horseradish root.
• If necessary, add more vinegar and water in equal amounts so that the horseradish is well chopped and blended.
• In a mixing bowl, add grated beets, sugar, the remainder 3/4 cup of white vinegar and 1 cup of processed horseradish; mix well.
• Add sugar and salt and mix well to incorporate.
• If desired, add more horseradish to suit your taste, also adust seasonings to taste.
• Store any remaining horseradish in a glass jar with a tight fitting lid in the refrigerator.
• Store the jar upside down so that no air gets into the jar, lasts much longer.

PICKLED BEETS (CWIKLA)

Steps:

• Layer beets and onions in a glass or earthenware bowl, sprinkling layers with horseradish and cloves.
• Boil vinegar with sugar and salt 2 minutes.
• Pour over the beets.
• Cover; refrigerate 24 hours.