Surówka z Buraków

Ingredients · 4 servings

• 500 gBeetroot, peeled and coarsely grated
• 180 gApple, coarsely grated
• 50 gOnion, very finely diced
• 30 mlLemon juice, freshly squeezed
• 30 mlSunflower oil
• 4 gSalt
• 1 gBlack pepper, freshly ground
• 5 gSugar

Equipment

box grater, peeler, mixing bowl, knife, cutting board, citrus juicer, measuring spoons, spoon, serving bowl

Instructions

1. 1
   Prepare Workstation

   Gather the ingredients, box grater, peeler, mixing bowl, knife, cutting board, citrus juicer, measuring spoons, and spoon. · 3 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Grate Beetroot

   Peel the raw beetroot, grate it coarsely on a box grater, and transfer it straight into the mixing bowl. · 5 min

   What to look for: The beetroot forms moist, coarse shreds with deep ruby juice.

3. 3
   Add Apple

   Grate the apple coarsely and mix it into the beetroot immediately so the lemon dressing can later keep the flavour bright. · 3 min

   What to look for: Pale apple shreds are evenly streaked through the beetroot.

4. 4
   Add Onion

   Dice the onion very finely, add it to the bowl, and scatter it evenly so no sharp clumps remain in the slaw. · 3 min

   What to look for: Tiny onion pieces are distributed through the beetroot and apple.

5. 5
   Dress Slaw

   Pour in the sunflower oil and lemon juice, then season with salt, black pepper, and sugar before tossing thoroughly. · 2 min

   What to look for: The slaw looks glossy and evenly coated, with no dry beetroot patches.

6. 6
   Rest Flavours

   Let the slaw stand for at least 20 minutes, then toss again and taste for salt, sugar, lemon, and pepper balance. · 20 min

   What to look for: The juices collect lightly at the bottom and the colour deepens.

7. 7
   Serve Fresh

   Serve the beetroot slaw cool or at room temperature as a classic Polish side, especially with pork dishes. · 1 min

   What to look for: The slaw is glossy, juicy, and evenly mixed in the serving bowl.