This Beetroot Horseradish Dip is a lovely combination of sweet, salty, and spicy. It’s very similar to Polish-style condiment named Ćwikła and Ukrainian Tsvikli – just milder.
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Hello everyone, I hope everyone is doing well. After all, Easter is around the corner, and that means an extended weekend for many of us. And while I have not prepared any Easter recipes this year (You can check my old recipes here), at least this dip is not going to disappoint you. Indeed, I think you can incorporate it into your Easter menu. Think of deviled eggs stuffed with it!
Who loves horseradish, please raise you hand?! Honestly, I am not a huge fan. I sometimes use it for my cooking, but I don’t belong to those folks who can eat it by the spoonful or in place of mustard and other condiments.
Beetroot Horseradish Dip
However, it is really ubiquitous in Eastern European countries, so I had it quite often when growing up. For instance, this dip is known as Tsvikli in Ukraine, Ćwikła in Poland, etc. There’s a difference, those. Those versions usually use a lot of freshly grated horseradish. The common ratio is 1 to 5 or so, but I’ve also seen almost 1 to 2. Wow, that’s a lot of horseradish that not everyone can handle haha. But again, since those sauces use in place of condiments to serve with sausages, meat and fish dishes, etc., spiciness might not be an issue. I, on the other hand, wanted to use it as a dip (with bread), so I significantly decreased the amount of horseradish.
Also, normally European condiments would call for some sugar, salt, and vinegar (or lemon juice), to balance the taste of freshly grated root. But because I only found it a “creamy” version in a jar, it already had everything added. By the way, even though the jar stated “mild”, it was quite strong to my liking anyway!
That being said, you should definitely adjust this recipe to your liking, adding less or more of horseradish. And if you are using fresh horseradish root, you will also need to add some salt, sugar, and probably other seasonings of your choice.
I hope you like this Beetroot Horseradish Dip idea, and you will make it this spring and summer. Try serving your grilled foods like hotdogs with it, for example. If you try it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Cheers!
Beetroot Horseradish Dip
Course: Dip, CondimentCuisine: Eastern European CuisineDifficulty: Easy6-8
servings5
minutes1
hour20
minutesIngredients
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
- Simply mix the grated cooked beetroots and horseradish until well combined. Try and adjust to your liking. If you are using freshly grated root, you will need to add some salt, sugar, and probably lemon juice or apple vinegar. Grated horseradish from a jar usually have all these things added, but you can add some as well, to adjust to your preferences.
- This can be kept refrigerated for up to a week. If you plan on keeping it longer, you should consider using sterilized jars.
- Enjoy with meats, fish, boiled eggs, hotdogs, burgers, and many other things.
Notes
- If you are using about 1 tbsp. of horseradish, the flavour would be relatively mild so you could enjoy it as a dip. If you are using more, treat this dish as the condiment (Like mustard).
- If you are using freshly grated horseradish, most likely you will need to add some sugar, salt, and lemon juice / vinegar to balance the flavour. If you are using already grated horseradish from a jar, those ingredients could be already added, so you can skip these ingredients. Either way, you should always adjust the dip to your liking.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
I feel horrible saying this but… I’m dying to try this on a hotdog in a toasted bun! It’s so beautiful. It seems so wrong to pair it with something so mundane, but oh so good!
I adore beets and would be happy to eat the whole batch myself!
Thank you Liz!
The colour is just gorgeous and even though you’ve made it as a dip, I’d love this in a burger (us Aussies love our beetroot in burgers) or with sausages.
Thank you Marie!
This is a very traditional Jewish accompaniment to Gefilte fish which we eat at this time of the year. And as you might remember, the hotter the better for me :)
Tandy | Lavender and Lime recently posted…Lobster Rolls
Thank you Tandy!
I love grated horseradish! It’s not something thats easy to get here in the U.K. but once I had it fresh in Austria when staying with my cousins and that was my first real experience of it. The colours of this beetroot horseradish dip look amazing and like the comments above I’d definitely have it with some ham and boiled eggs. Yum!
Neil recently posted…Slow Cooker Beans And Rice
Thank you Neil!
Love that beautiful hue from the beetroot, Ben!
Thank you Michelle!
I am totally with 2pots2cook, that this is a perfect one for the coming holiday brunch with ham and eggs! Love beautiful bright purple colour and the combo of flavours, Ben.
angiesrecipes recently posted…Roggenmischbrot German Mixed Rye Bread with Honey
Thanks Angie!
Perfect for Easter brunch to serve with ham and boiled eggs!!!!
2pots2cook recently posted…Meloncello from Scratch
Thank you Davorka!