If you are a nutritionist, vegetarian or raw foodist, then this salad may be your favorite. Raw beets are incredibly healthy for the human body. She is the record holder for iron content, second only to garlic, which we also add to the composition.
Not everyone knows how to cook deliciously and quickly a fresh beetroot salad in Korean, so I will be happy to show my favorite option. Everything is very simple and really fast, try it!
Ingredients:
- Beets - 300 g
- White wine vinegar - 2 tablespoons
- Lean oil - 3 tablespoons
- Sea salt - 0.5 tsp
- Seasoning for Korean carrots - 1 tsp
- Sugar - optional
- Garlic - 1 clove
Prepare all the food you need. Choose beets of sweet varieties, bright burgundy color. It is easy to check at the time of purchase, just scratch the skin of the root vegetable with your fingernail.
So, peel the beets. Wash under running water.
Grate the root vegetable on a special grater for Korean carrots, fold into a convenient deep plate.
Chop a large clove of garlic in any way convenient for you. It can be passed through a garlic or grated on a fine grater.
Place the garlic over the beets, add sea salt and some sugar as desired. Seasoning for carrots in Korean I put a heaped teaspoon - you can use spicy, it is also very tasty with it.
In a small bowl, combine refined lean oil with white wine vinegar. Preheat in the microwave. Do not bring to a boil and watch as the vinegar will boil very quickly.
Pour the dressing into a plate, mix everything well, leave to marinate for 30-40 minutes. Stir the salad often to marinate the beets evenly.
After half an hour, taste it, this time is enough for me, but you can hold it for longer.
Drain the marinade. Put the finished Korean beetroot salad in portions and serve. For any meat and garnish great fit.
Enjoy!
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Good health and culinary inspiration :)