Skip to content
eatmundo

Poland · Food

Surówka z Buraków

45 min
200 kcal
4 servings

By eatmundo · August 4, 2026

Surówka z Buraków🇵🇱AI-generated image

Same ingredients, elsewhere in the world

2 matches

Dishes from other countries' kitchens, made from the same core ingredients as Surówka z Buraków. The percentage is the share of ingredients the two recipes have in common.

Same technique: Cold salad33 recipes from 17 countries

A 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.

According to eatmundo's ingredient comparison, the closest dish to Surówka z Buraków from another cuisine is Tushenaya Kapusta (Russia): the two share 57% of their ingredients.

Ingredients

tick what you already have - the rest goes on your shopping list
4 servings

How 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

What is Surówka z Buraków?

Surówka z buraków is a Polish beetroot salad made from grated beets, carrots, apples, and onions, dressed with lemon juice, oil, salt, and sugar. It is commonly served as a refreshing side dish alongside meat-based main courses during lunch or dinner.

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.

Keep exploring