Tsvikli (цвіклі) is a relish with a combination of beets and horseradish and is very commonly used as a spread on sliced bread or with kovbasa, ham or other meat.
This Eastern European compliment is particularly common to find during Easter when it is served with ham or roasted suckling pig, however, it also pairs well with other meats such as roast beef and pork tenderloin. Many vegetarians and healthy-minded folks prefer to use it throughout the year as a spread on sandwiches.
FOR A BIT OF HISTORY:
Although the propagation of beets first shows up in writing in 1542 from either Italy or Germany, it quickly became a staple for the more North-Eastern European cultures, as it is one of the only vegetables that grows well throughout the winter. Both the greens, the originally consumed part, and the taproot (what we simply refer to as root) can be eaten raw or cooked.
As for the Horseradish in this recipe, its use for medicinal purposes dates back to the 1500’s BC in Egypt where it then spread into Greek society. The name horseradish, however, probably gets its roots (<— haha, like my pun?) originating from it’s German name meerrettich, meaning ‘sea radish’ since it grows by the sea. This perhaps evolved into mare-radish in English and then into our common title of horse-radish.
Either way, similarly to the beet, horseradish cultivation also quickly found it’s way from Central Europe north into Scandinavia, over to England, and eventually the American Colonies, where, by 1840 it could be found growing wild outside of Boston.
Also similar to the beet, horseradish is rugged and cold hardy. As a fall, winter, and even spring harvested vegetable it is easy to see why the two would end up becoming combined for such a wonderfully flavorful, colorful, and delicious spread.
TSVIKLI – BEET AND HORSERADISH RELISH
Ingredients
Instructions
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Add enough water to a pot with a lid to cover the beets. Bring to a boil, and simmer heavily for 1 hour
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Remove the beets and let cool to the touch. (Be sure to reserve the beet water for soup!) Rub the skins off the beets, then grate finely into a medium-sized bowl. Use gloves if you don’t want stained hands.
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Cut the surface skin off the horseradish root, and shred on the finest mince blade of a grater. Add to the bowl with the beets.
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Add the vinegar and salt, pepper, and spices if using to the beet and horseradish mixture.
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Stir well and it’s ready to serve! (2 Cups)
- Amount Per Serving
- Calories 170kcal
- % Daily Value *
- Total Fat 0.5g1%
- Sodium 470mg20%
- Total Carbohydrate 38g13%
- Dietary Fiber 13g52%
- Sugars 25g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
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Beet Preparation: Alternatively, you can roast them for a deeper flavor, which usually takes around 45 minutes in a preheated oven at 400°F (200°C).
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Walnuts: For an extra layer of flavor and crunch, add toasted walnuts. Simply place the chopped walnuts in a dry skillet over medium heat and cook for a few minutes until fragrant and lightly golden. Be sure to keep an eye on them as they can burn quickly.
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Make-Ahead Option: Tsvikli can be prepared in advance and stored in the refrigerator for up to 3 days. However, keep in mind that the colors may bleed slightly over time, so if presentation is important, it's best to assemble the salad shortly before serving. Allow the Tsvikli to come to room temperature before serving for the best flavor.
