Simple Polish Beet and Apple Salad
A simple, healthy Polish beet and apple salad that’s ready in minutes. A classic Christmas table side, naturally sweet, earthy, and easy to make ahead.
Today we travel to Poland! I visited this summer and came back with a few goodies and ideas to bring home to Little Nomads. This beet salad is one of them, about as simple as it gets, and that’s exactly the point. It’s a classic side on many Polish Christmas tables, healthy, naturally sweet, and easy to throw together with just a few ingredients. Apples aren’t in every traditional version, but they’re a well-loved addition, adding crunch and sweetness that pairs beautifully with the earthy beets.
Buraczki, One Beet, a Hundred Kitchens
Ask ten Polish babcias (grandmothers) how to make buraczki, and you’ll get ten different answers, and every single one will insist theirs is right. The base is always the same: cooked, grated beets, but after that, all bets are off. Some families sweeten it with honey, others swear by plain sugar, and plenty skip sweetener entirely and let the apple do the talking. Feeling bold? Add horseradish, and your buraczki gets a promotion to ćwikła.
How to Cook Your Beets (A Few Ways to Get There)
No matter how you cook them, the goal is the same: tender beets that grate easily once cooled. Here’s how I do it, plus a few other common methods:
- Foil-roasted: Trim the stems, wrap each beet in aluminum foil, and roast at 195°C (385°F) until a knife slides in easily, usually about 45-60 minutes depending on size. This keeps them moist and concentrates their natural sweetness.
- Air fryer (my method): Trim the stems, wrap each beet in foil just like the oven method, and cook at around 195°C (385°F) for about 35-45 minutes, checking for tenderness with a knife. Cooks a bit faster than a conventional oven and works well for only 3 beets.
- Boiled: Add trimmed, unpeeled beets to a pot of water and simmer until fork-tender, usually 30-45 minutes depending on size. Quicker and hands-off, though the flavour is a little milder than roasting.
- Store-bought, ready-cooked beets: If you’re short on time, pre-cooked beets from the fridge section at most grocery stores work perfectly well here; just make sure they’re plain, not pickled.
What to Serve With Polish Beet Salad
Buraczki is a side, not the main event, and pairs best with something hearty and savoury. In Poland, it’s classic alongside pulpety (meatballs), kotlety mielone (meat patties), schnitzel, roasted chicken, or pork chops; the acidity cuts through rich, pan-fried meats well. It’s also good with a simple roast or dill potatoes for a heartier plate. Since it’s served cold, it works well as part of a make-ahead spread, holiday table, or potluck.
Other Sides for Your Holiday Table
Polish Beet and Apple Salad (Buraczki z Jabłkiem)
Ingredients
- 3 cooked beets peeled
- 1 apple grated
- ½ onion finely chopped or grated
- 2 tbsp olive oil or neutral oil like sunflower or canola
- 3 tbsp apple cider vinegar or lemon juice
- 1 tbsp honey
- salt and pepper
Instructions
- Coarsely grate 3 cooked beets, peeled into a large bowl.
- Coarsely grate 1 apple, grated directly into the same bowl.
- Add onion, olive oil, apple cider vinegar, honey, salt and black pepper. Toss well to combine.
- Taste and adjust salt, pepper or acidity as needed. Chill for at least 20-30 minutes to let the flavours meld.
Video
Notes
- To cook the beets: trim the stems, wrap in aluminum foil, and roast at 195°C/385°F (oven or air fryer) until tender, about 45-60 minutes in the oven or 35-45 minutes in an air fryer.
- Peel the beets while still hot; the skins slip off easily. Then let them cool completely before grating; this keeps the texture firm, not mushy.
- Serve cold or at room temperature, never warm. Keeps well in the fridge for up to 4-5 days.
Nutrition
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