Easy Roasted Shredded Beets with Horseradish (Dairy-Free)
If you’re craving a side dish that’s both simple to make and packed with bold flavor, these roasted shredded beets with horseradish deserve a spot on your table. Roasting brings out the beets’ natural sweetness, intensifying their deep, caramelized notes, while a touch of horseradish adds a zesty kick that perfectly balances sweet and tangy.
This recipe is naturally vegan and dairy-free, making it a wholesome addition to just about any meal. It’s easy enough for busy weeknights, yet flavorful enough to serve alongside special dishes. Pair it with cold meats, sausages, or hearty sandwiches for a combination that feels both comforting and elevated—especially during the holiday season.
This vibrant relish is inspired by the traditional Polish dish Ćwikła (pronounced “chveek-wa”), a beloved staple known for its striking color and bold taste. If you ever find yourself in Poland, it’s a must-try—until then, this homemade version brings a delicious taste of tradition right to your kitchen.
Did you know❓
Beets have the highest sugar content of any vegetables, yet are low in calories -about 50 calories per cup.
Many cooks today discard the beet tops and use only roots. In ancient times, however, only the tops were eaten as a vegetable. The roots were used as a medicine to treat painful disorders such as headaches and toothaches.
Betalains, the bright red pigments in beets, are extracted and can be used as a natural food coloring or a dye.
Horseradish is a spicy root vegetable known for its strong flavor and health benefits. It’s rich in compounds like sinigrin and allyl isothiocyanate, which have antioxidant and antibacterial properties. Traditionally used as a natural decongestant, it can help clear sinuses and support respiratory health. Horseradish may also aid digestion, reduce inflammation, and has been studied for potential cancer-fighting effects.
Easy Roasted Shredded Beets with Horseradish (Dairy-Free)Recipe
By Zosia Culinary Adventures | Date: April 08, 2026
Preparation Time: 15 minutes
Roasting Time: 1 hour
Yield: 12 servings
Ingredients:
1 kg of red beetroots, washed and baked in their skin
100 g homemade horseradish or good quality purchased from the store
120 g freshly grated horseradish root
juice from 1 fresh lemon
1 tsp apple cider vinegar
1 tablespoon maple syrup or to taste
1 teaspoon sea salt or to taste
Note: You might want to have a pair of gloves on hand, as the beets will almost certainly stain your skin.🧤
Instructions:
Bake the beets in the oven at 350°F (177°C) in a closed, tight-fitting enameled cast-iron pot or a clay pot with the lid on with just ¼ cup of water on the bottom of the pan to prevent beets from drying.
Roast beets until they are tender when pierced with a fork. Depending on the size of the beets, this will often take about an hour, though a little more time may be needed for larger roots. Once they have cooled enough to handle, peel them and grate to your liking—either coarsely or finely, according to your preference. My family leans away from a puréed texture, so I choose a coarse grate.
Finely grate the fresh horseradish root, then mix it into the grated beets together with the jarred horseradish.
Add maple syrup, lemon juice, apple cider vinegar and sea salt. Taste and adjust as needed—add more lemon juice for extra acidity or more maple syrup for sweetness depending on the natural flavor of the beets and your personal preferences.
Set aside in the fridge for a few hours—or ideally overnight—so the flavors have time to meld and fully develop.
Roasted shredded beets with horseradish will keep for several weeks in the refrigerator. The best way to store them is in a sterilized glass jar with a tight-fitting lid to preserve freshness.
