Beetroot with horseradish is an uncomplicated dish of Polish cuisine, otherwise called tsvikli (from Polish ćwikła - red beet).
Moderately spicy, sweetish, bright tsvikli will adorn both festive and everyday tables.
It is necessary
- - beets - 1 pc.;
- - horseradish root - 2 pcs.;
- - salt, sugar - to taste;
- - apple cider vinegar - 1 tsp;
- - vegetable oil - 50 ml.
Instructions
Step 1
The preparation of the zvikli should be started with the preparation of the beets, as this will take the longest amount of time.
The root vegetable can be boiled in water or baked in the oven. And in fact, and in another case, you do not need to first remove the peel.
Wash beets with a weight of about 400 grams thoroughly, using a special brush or the hard side of a sponge.
If you plan to boil the beets in water, then place the prepared root vegetable in a saucepan, cover with boiling water and cook over medium heat for about 30 to 40 minutes.
If you bake beets, place the root vegetable on the oven rack, preheating it to a temperature of 250 degrees Celsius.
Bake for half an hour.
Peel the finished beets.
Step 2
Take two horseradish roots with a total weight of 50-70 grams. Wash thoroughly and clean. Now grind the horseradish with the finest grater.
Step 3
Peeled beets can also be grated on the same grater, but modern technologies can significantly simplify the process of making zvikli. Cut the beets into large pieces, place in a high container, put the prepared horseradish root here, salt and sugar to taste, pour in vegetable oil and, if desired, apple cider vinegar. Wipe everything together with a hand-held hand blender for 3-5 minutes until smooth.
Step 4
Transfer the zvikli to a snack platter and refrigerate before serving.
