Beetroot salad with vinegar
4 servings
40 minutes
Beet salad with vinegar is a simple yet exquisite dish of Korean cuisine that has a bright flavor and pleasant acidity. Beets, cooked by boiling or roasting, acquire a tender texture, while vinegar adds zest and lightness. Vegetable oil enriches the salad with softness, making it juicier. This salad can serve as an excellent side dish for meat and fish dishes and also complements a vegetarian menu perfectly. The origins of the recipe trace back to the Korean tradition of using simple vegetables with rich aromas of spices and marinades, making it an ideal addition to the spicy and rich flavors of Korean dishes. Dill or parsley completes the composition with fresh notes, giving the salad harmony and brightness.
1
Boil or bake the beetroot, peel it, cut into strips, place in a bowl, add salt, sprinkle with pepper, add oil, vinegar, mix, and serve in a salad bowl.
- Beet: 3 pieces
- Vinegar: 0.3 glass
- Vegetable oil: 2 tablespoons
2
Sprinkle with dill or parsley. Beet salad can also be made with potatoes. In this case, use equal amounts of beets and potatoes.