This delicious Korean-style beetroot salad is a vibrant, flavorful dish that’s both healthy and easy to make. Known for its slightly tangy and spicy flavors, this “flying salad” is packed with nutrients from the beets and can be served as a side dish or a refreshing snack. It’s a hit with everyone who tries it!
Ingredients:
- 2 medium beetroots (peeled and grated)
- 2 garlic cloves (minced)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 tablespoon sesame oil
- 1 teaspoon sugar or honey (optional)
- 1 teaspoon red chili flakes (adjust to taste)
- 1 tablespoon sesame seeds (toasted)
- 1 small carrot (grated, optional for extra crunch)
- 1 green onion (sliced, for garnish)
- Fresh cilantro or parsley (for garnish, optional)
Instructions:
Step 1: Prepare the Beets
- Peel and Grate the Beetroots:
- Peel the beetroots and use a grater to finely shred them into thin strips.
- Transfer the grated beetroots to a large mixing bowl.
Step 2: Make the Dressing
- Mix the Dressing:
- In a small bowl, combine soy sauce, rice vinegar, sesame oil, minced garlic, and sugar or honey if you’re using it. Whisk until well combined.
Step 3: Add Seasoning
- Spice it Up:
- Add red chili flakes to the dressing mixture for that signature Korean-style heat. Adjust the chili flakes based on your spice preference.
Step 4: Combine Ingredients
Read more on next page
