Sałatka z buraków i papryki na zimę
Beets & Bell Peppers Salad. In Poland, beet salads are a classic addition to winter meals. They keep well, taste even better after a day or two, and bring a splash of color to the table when fresh vegetables are scarce. This version combines beets with sweet red peppers and onions, balanced with a little sweetness and vinegar tang.
Watching American TV shows, I often notice how many people claim to hate pickles. But I have a feeling they’ve never tried Polish pickles – tangy, garlicky, full of spice and that deep umami flavor. Even if you think you’re “not a pickle person,” give Polish recipes a chance. You might just change your mind – especially with a dish like this one!
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Ingredients (makes several jars):
- About 7–8 medium beets (roughly 2.5 kg / 5 lbs)
- 2 large onions, finely sliced
- 2–3 red bell peppers, chopped into small pieces
- ½ cup neutral oil (like sunflower or canola)
- ¾ cup apple cider vinegar (or ½ cup spirit vinegar, for a sharper taste)
- ½ cup sugar (or less, depending on taste)
- 1 heaping tablespoon salt
- a few whole black peppercorns
- 3–4 allspice berries
Here is a short video on how I make Beets & Bell Peppers Salad:
Instructions:
- Cook the beets. Wash them and boil in their skins until tender. Let them cool slightly, then peel and grate on a coarse grater.
- Prepare the vegetables. Slice the onions thinly and dice the peppers.
- Make the marinade. In a large pot, heat the oil, add vinegar, sugar, and salt. Stir until the sugar dissolves, then toss in the peppercorns and allspice.
- Cook the vegetables. First, sauté the onions and peppers in the marinade until they soften. Then add the grated beets, mix well, and let everything simmer for 10–15 minutes so the flavors come together.
- Jar it up. Transfer hot salad into clean jars, seal tightly.
- Preserve for later. If you want the salad to last all winter, place the jars in a large pot lined with a cloth, cover with hot water up to about ¾ of their height, and pasteurize for 25–30 minutes. This way the beet salad will be shelf-stable and ready whenever you need a quick side dish.
Serving Suggestions:
This Beets & Bell Peppers Salad is delicious served cold alongside roasted meats, potato casseroles, or even a simple sandwich. In my family, it was a must on the table in winter – sweet, tangy, and comforting.
Smacznego!
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