Beetroot Horseradish Dip

This Beetroot Horseradish Dip is a bold yet balanced condiment made with cooked beets and horseradish, offering a sweet, earthy base with a sharp, spicy kick inspired by flavours commonly found across Eastern European cuisines.

Hey folks, this is one of those recipes that feels deeply familiar to me, as variations of beetroot and horseradish condiments appear across many Eastern European cuisines and were something I grew up eating quite often. So, let’s dive into this Beetroot Horseradish Dip.

Background and Inspiration

Beetroot and horseradish combinations are widely used across Eastern Europe, though the exact versions, names, and ratios vary from country to country. In Ukraine, a similar preparation is known as tsvikli, while in Poland it’s often referred to as ćwikła.

What really differs between these regional versions is the amount of horseradish used. Some recipes rely heavily on freshly grated horseradish root, with ratios as bold as one part horseradish to five parts beetroot — or even closer to one to two in particularly fiery versions. That level of heat can be intense and, frankly, not for everyone.

Because I wanted to use this more as a dip served with bread, rather than a sharp condiment for meats, I significantly reduced the horseradish here. This makes the flavour more approachable while still keeping that unmistakable horseradish bite.

Why You’ll Love This Beetroot Horseradish Dip

• Bold yet adjustable. You can easily control the heat by increasing or decreasing the horseradish.
• Simple ingredients. Just beets, horseradish, and a few optional seasonings.
• Versatile. Works as a dip, spread, or condiment alongside savoury dishes.
• Naturally vibrant. The deep colour of beetroot makes this visually striking on the table.

Ingredients You’ll Need for This Recipe

This Beetroot Horseradish Dip relies on a short ingredient list, with flexibility depending on whether you use fresh or prepared horseradish.

• Beetroots. Cooked beetroots form the sweet, earthy base. Roasting is preferred for deeper flavour, but boiling works well too.
• Horseradish. You can use grated horseradish from a jar for convenience or freshly grated root for a sharper, more assertive heat.
• Salt and sugar (optional). These help balance freshly grated horseradish, especially when no seasoning has been added.
• Lemon juice or apple vinegar (optional). Adds acidity and brightness, particularly useful when working with fresh horseradish root.

How to Make Beetroot Horseradish Dip

To make this Beetroot Horseradish Dip, simply mix the grated cooked beetroots with horseradish until well combined, then taste and adjust. If using freshly grated horseradish root, you will likely need to add salt, a touch of sugar, and lemon juice or apple vinegar to balance the sharpness.

Jarred horseradish usually contains seasoning already, but you can still fine-tune the flavour to suit your preferences.

Storage and Serving

This dip keeps well refrigerated for up to one week. If you plan to store it longer, consider using sterilized jars.

Serve it with bread as a dip, or enjoy it alongside meats, fish, boiled eggs, sausages, or burgers. Since these beetroot–horseradish sauces are often used as condiments rather than dips, the level of spiciness is entirely up to you.

More Delicious Spread Recipes

Are you looking for more fun recipes, like this Beetroot Horseradish Dip? Be sure to check more recipes below:

• Ajvar – Balkan Roasted Red Pepper and Eggplant Spread
• Beetroot Dip with Caraway Seeds and Dill (and Yogurt)
• Zucchini Caviar (Vegetable Dip or Spread)
• Roasted Sweet Pepper Dip with Sour Cream and Feta
• Sun-Dried Tomato Feta Dip (Whipped Feta Dip)

I’d love for you to try this Beetroot Horseradish Dip. If you give it a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!

Print

Beetroot Horseradish Dip

Recipe by Ben | Havocinthekitchen

5.0 from 2 votes

Course: Cheese Dips and SpreadsCuisine: Eastern European CuisineDifficulty: Easy

A vibrant beetroot horseradish dip combining sweet beets with sharp horseradish, inspired by flavours popular across Eastern Europe.

Servings

6-8

servings

Prep time

5

minutes

Cooking time (beetroots)

1

hour 

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1-2 large beetroots (350 to 400 gr.), cooked (preferably roasted), peeled, and grated

• 1-3 tbsp. grated horseradish from a jar (1 for a mild version) or 1-2 tbsp. of freshly grated

• salt, sugar – optional

• lemon juice or a bit of apple vinegar – optional

Directions

• To make this Beetroot Horseradish Dip, simply mix the grated cooked beetroots with horseradish until well combined, then taste and adjust. If using freshly grated horseradish root, you will likely need to add salt, a touch of sugar, and lemon juice or apple vinegar to balance the sharpness.
  Note: Jarred horseradish usually contains seasoning already, but you can still fine-tune the flavour to suit your preferences.
• This dip keeps well refrigerated for up to one week. If you plan to store it longer, consider using sterilized jars. Serve it with bread as a dip, or enjoy it alongside meats, fish, boiled eggs, sausages, or burgers. Since these beetroot–horseradish sauces are often used as condiments rather than dips, the level of spiciness is entirely up to you.

Notes

• If you use about 1 tablespoon of horseradish, the flavour will be relatively mild and suitable for dipping. Using more horseradish makes this better suited as a sharp condiment, similar to mustard. Freshly grated horseradish usually needs balancing with salt, sugar, and lemon juice or vinegar, while jarred horseradish is often already seasoned. In either case, adjust everything to your taste.