Beetroot Horseradish Relish (Polish Cwikla Recipe)

This Beetroot Horseradish Relish, known in Poland as cwikla, is bold, earthy, and perfectly balanced with a spicy kick — the ultimate side for roasted meats and sandwiches.

If you’ve never tried beetroot with horseradish before, this is one of those simple recipes that completely surprises you. It’s sweet, earthy, a little tangy — and then comes that unmistakable horseradish kick that wakes everything up.

This is a classic Polish cwikla, something I grew up with and still love serving, especially with roasted meats or on a good sandwich. It’s incredibly easy to make, but the key is starting with properly baked beets — they bring out the natural sweetness and deep flavor you just don’t get from boiling.

How to choose the best ingredients for Beetroot Horseradish Puree

Beetroots: the beetroots can be baked or boiled. Best size for these averages 10-13 cm in diameter (4-5 inches). Such beetroots are then sweet, juicy, and non-sticky.

Horseradish: Horseradish is best without adding cream, only citric acid or lemon.

How to Store

• Store in an airtight container in the fridge for up to 4–5 days
• Flavor develops over time — it’s even better the next day
• Not ideal for freezing (texture may change)

If you enjoy beets, make sure to give these recipes a try

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