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+ servings

Tsvikli | Цвіклі | Ćwikła

Course Appetizer, Salad
Cuisine American, European
Keyword beet, garlic, horseradish, lycooking, lyukum cooking lab, steamed, vegetables
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 portions
Calories 36kcal



  • 4 each red beets young, whole, fresh

for dressing

  • 2 tbsp Robert Rothschild Farm Onion Blossom Horseradish Dip
  • 2 tsp Alessi Roasted Garlic Spread
  • 1 tsp smoked salt
  • 0.5 tsp black pepper freshly ground


  • Clean and trim the beets. In a pot with lid, bring one cup of water to boiling. Place a steaming basket with beets inside, cover, and steam for 15 minutes.
    Instant Pot instructions. Clean and trim the beets. Place them into the Instant Pot insert in a steaming basket and add 2 cups of water. Pressure steam them manually for 7 minutes with natural release.
    Steamed young beets
  • Let cooked beets cool down to room temperature. To avoid staining your hands while removing the skin of the beets, wear disposable gloves. Using your fingertips, rub the skin off.
    Peeled steamed beets
  • Grate the beets.
    grated steamed beets
  • Season grated beets with salt and freshly ground black pepper to your taste. Add some of your favorite creamy horseradish dip or sauce to your taste. I also like adding some sweet and pungent roasted garlic puree. Mix well and store refrigerated until ready to serve.


Calories: 36kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg