Polish Beets Recipes
POLISH BEETS
Make and share this Polish Beets recipe from Food.com.
Provided by Mimi Bobeck
Categories Polish
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sauté the onion in the butter for three to five minutes.
- Stir in the flour.
- Add the yogurt and heat to just below the boiling point.
- Add the beets, horseradish and sugar, and heat thoroughly.
- Season with salt and pepper to taste and sprinkle with the parsley.
Nutrition Facts : Calories 75.6, Fat 2.7, SaturatedFat 1.7, Cholesterol 7.7, Sodium 47.7, Carbohydrate 12.4, Fiber 0.5, Sugar 10.5, Protein 1.1
PICKLED BEETS (CWIKLA)
A great Polish side dish for all you beet lovers.Serve over greens for a nice salad or all alone. Check out my polish Potato and Beet Salad recipe #66870 which has beets in it. We serve the potato salad for Easter.
Provided by Rita1652
Categories Lunch/Snacks
Time 20m
Yield 4 cups
Number Of Ingredients 7
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.
POLISH HORSERADISH WITH BEETS (ĆWIKłA)
A typical Polish condiment, served with roast or any kind of smoked meat or sausage. It is a must on the holiday table, regardless if it's Christmas or Easter. Ćwikła basically consists of grated beetroots and horseradish.
Provided by John 11-44
Categories Polish
Time 30m
Yield 3 Cups, 12-36 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, mix together vinegar, brown sugar, horseradish and salt until well combined.
- Add beets and mix thoroughly.
- Pack into clean sterilized jars and store refrigerated for up to 2 weeks.
Nutrition Facts : Calories 37.4, Fat 0.3, SaturatedFat 0.1, Sodium 203.4, Carbohydrate 8.7, Fiber 2.1, Sugar 6.6, Protein 1.1
POLISH BEET SALAD {SURóWKA Z BURAKóW}
Before you say I don't like beets, give me a chance. If you're of Polish descent, beet juice flows through your veins. Trust me. Like cabbage, this stuff is in our DNA. If you're not of Polish descent, I'll make you a believer yet. You won't be the first one either. First off, no more canned beets for you... canned beets don't even taste like beets really do... sweet with an earthy undertone. No shortcuts or substitutes this time. Roasted beets are delicious on their own, and with just a little help, they will do even better in a hot or cold salad.I personally love beets. I'd almost say it's my comfort food. I cook them often and I'm surprised I've not published many recipes on here yet. I'll have to work on that. Beets are cheap and plenty in Poland, perfect combo for creating many recipes for cold or hot soups (one of which is Christmas must, recipe here), salads and even hot sides. Some call for just the root, and some use the whole vegetable, no waste. When beets are in season, we'd make jars and jars of them for the winter. When in need for a quick dinner side, downstairs I go to grab a jar and whip up a salad in a flash. Sometimes, I'd eat them out of a jar as a snack. When done right, they are just so pleasantly mild and yet defined, and the canning process here in the US just does not do them justice. I'm starting off with a recipe for a cold side salad.
Provided by PolishyourKitchen
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Cut stems off beets and scrub to clean.
- Bake covered for about 1 hour. Take out and set aside to cool.
- Once cooled off, peel and grate on the largest vegetable shredder. Add chopped onion, oil, lemon juice, salt and sugar. Mix and refrigerate to cool.
POLISH BEET CAKE
I MAKE this cake a lot because everyone loves it. It's a hit for all occasions. The secret is not to tell anyone it's a beet cake. The beet flavor doesn't take over but makes the cake nice and moist. --Patricia Skalitzky, Oxford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the sugar, beets, oil, eggs, chocolate and vanilla until well blended. Combine the flour, baking soda and salt; gradually beat into sugar mixture until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a large bowl, beat butter and sugar until fluffy. Beat vanilla. Gradually beat in milk, 1 tablespoon at a time, until smooth. Frost top and sides of cake. Refrigerate leftovers.
Nutrition Facts : Calories 571 calories, Fat 36g fat (13g saturated fat), Cholesterol 95mg cholesterol, Sodium 448mg sodium, Carbohydrate 59g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
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