🇵🇱 Poland · Food
Surówka z Buraków
By eatmundo · August 4, 2026
🇵🇱 PLA vibrant and healthy Polish beetroot salad, perfectly balanced between earthy beet, sweet apple, and tangy lemon. This raw salad is a staple side dish for Sunday roasts.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel and finely grate 500g of raw beetroot using the coarse side of a grater.
- 2
Peel and grate 2 carrots and 1 apple, mixing them immediately with the beetroot to prevent oxidation.
- 3
Finely mince 1 small onion to ensure it adds bite without overpowering the dish.
- 4
In a small jar, combine 3 tbsp sunflower oil, 2 tbsp lemon juice, 1 tsp salt, and 0.5 tsp sugar.
- 5
Shake the dressing vigorously until well emulsified.
- 6
Pour the dressing over the grated vegetables in a large bowl.
- 7
Toss everything thoroughly until the vibrant purple color is uniform throughout.
- 8
Let the salad sit for at least 30 minutes in the fridge to allow the raw vegetables to soften slightly.
Frequently Asked Questions
Must I use raw beetroot?+
Yes, this specific salad relies on the crunch of raw beetroot; cooked beetroot would yield a completely different texture.
Can I use olive oil?+
You can, but sunflower oil is more traditional in Poland and provides a more neutral flavor profile.
What if the onion is too strong?+
You can soak the minced onion in cold water for 10 minutes and pat dry before adding to mellow the bite.
How long does this keep?+
It lasts in the fridge for up to 3 days in an airtight container, though it is best eaten fresh.
