🇵🇱 Poland · Food
Beetroot Salad (Surówka z Buraków)
By eatmundo · August 4, 2026
A vibrant and tangy Polish classic. This raw beetroot salad provides a perfect balance of sweetness and acidity to accompany heavy main courses.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel 500g raw red beetroots and grate them using the coarse side of a box grater.
- 2
Peel and grate 1 apple, mixing it immediately with the beets to prevent browning.
- 3
Finely dice 0.5 onion and add it to the mixture.
- 4
In a small cup, whisk together 2 tbsp lemon juice, 2 tbsp oil, 1 tsp sugar, and 0.5 tsp salt until the sugar dissolves.
- 5
Pour the dressing over the salad and toss well to ensure every shred is coated.
- 6
Let the salad rest in the refrigerator for at least 20 minutes before serving.
- 7
Taste and adjust seasoning, adding more lemon or salt if needed.
- 8
Serve cold as a refreshing side dish to meats or hearty stews.
Frequently Asked Questions
Should the beets be cooked?+
Traditionally, 'Surówka' implies raw vegetables; using raw beets gives a crunchier, healthier texture.
What kind of apple is best?+
A tart variety like Granny Smith is best to cut through the earthiness of the beetroots.
Can I substitute vinegar for lemon juice?+
Yes, apple cider vinegar is an excellent and common substitute in Polish cooking.
Why grate the onion?+
Finely dicing is better; we grate only the beets and apple to maintain the structural integrity of the salad.
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