Beetroots are among the most widely available vegetables in Poland – we even mentioned them briefly in our previous post, where we focused mainly on their cooked form. In reality, however, there are many more ways to enjoy this versatile vegetable. One of the most popular options, especially during the colder months, is making beetroot preserves. In today’s post, we’ll explore why it’s worth preparing beets this way – particularly for the winter season.

What Are Preserves?

Preserves are food products that have been processed to extend their shelf life. There are many methods to prepare them — beets can be cooked, pickled, fermented, or pasteurized before being sealed in jars. Other preservation techniques include drying, salting, and sugaring — commonly used for both fruits and vegetables. Examples of such preserved foods include jams, marmalades, pickles, chutneys, purées, juices, compotes, and canned goods.

Making homemade preserves is a traditional way to make use of seasonal fruits and vegetables and to stock up for the winter months. This allows us to enjoy the flavors of summer and autumn all year round. Although the popularity of store-bought produce has made homemade preserves less common in modern Polish households, the growing awareness of healthy eating has inspired many people to return to this practice — choosing local, seasonal ingredients and even trying their hand at home preserving.

Beetroot Preserves – A Traditional Way to Use Seasonal Vegetables

Beet preserves in jars are a true classic of Polish cuisine — a familiar sight on family dinner tables for generations. The most beloved versions are those made at home, following recipes handed down through the years. In Poland, red beets have been cultivated and preserved since ancient times, and they remain one of the most popular winter vegetables today.

In the past, beet kvass (fermented beet juice) was a staple in almost every household. It was used not only in cooking but also as a natural remedy for sore throats, fever, and even hangovers.

There are many ways to make beetroot preserves. Here are some of the most popular ones:

1. Grated Beets for Winter

Grated beets preserved in jars are one of the simplest and most common methods of preparation. All you need is vinegar, salt, and sugar. The resulting beets have a universal flavor that can easily be adjusted later — for example, by mixing them with fried onion when serving.

2. Beet Kvass for Red Borscht

Beet kvass is made by placing raw or cooked beets in water with added salt and sugar, then leaving the mixture in a cool, dark place for several days to ferment. This process produces lactic acid and other compounds that give the kvass its characteristic flavor and aroma while extending its shelf life. The finished drink can be stored in the refrigerator for several weeks. Traditionally, beet kvass is used as the base for red borscht, but it can also be diluted with water and drunk as a refreshing, probiotic beverage.

3. Beetroot and Horseradish Relish (Ćwikła)

Ćwikła is a traditional Polish relish made from grated beets mixed with freshly grated horseradish and spices such as salt, lemon juice, caraway, or cloves. Some recipes also include tart apples, dry red wine, or parsley. The result is a spicy, aromatic side dish that perfectly complements cold meats or pâtés.

4. Beetroot Jam

Although beets are rarely associated with sweet dishes, beetroot jam is an intriguing and delicious idea. Enriched with vanilla, cardamom, or cinnamon, it pairs wonderfully with bread, roasted meats, cheeses, or even salads. This unexpected sweet variation highlights the beet’s natural earthy sweetness in a completely new way.

Homemade or Store-Bought – Which Is Better?

The decision between making your own beet preserves and buying ready-made ones depends on several factors — personal preferences, time, and available resources. In today’s fast-paced world, not everyone can spend hours preparing jars of preserves. However, homemade versions allow full control over flavor, quality, and ingredients — a clear advantage for health-conscious cooks.

Making preserves at home can also be a relaxing, satisfying hobby — a creative escape for those who work mentally during the day. On the other hand, store-bought options are convenient, diverse, and ready to serve, which makes them attractive for busy people. Still, it’s important to read ingredient labels carefully, as many commercial products contain preservatives and artificial additives.

Whichever option you choose, beetroot preserves remain a delicious and colorful reminder of traditional Polish flavors that brighten even the coldest winter day.