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Delicious Korean Beet Salad with Zesty Citrus Bliss

Korean beet salad with earthy roasted beets, creamy goat cheese, and a zesty dressing for a healthy meal.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 4 medium beets Roasted or canned
  • 1 medium onion Yellow or red
  • 2 tablespoons sesame seeds Toasted
  • 1/4 cup chopped cilantro Or parsley
For the Dressing
  • 2 tablespoons rice wine vinegar Or apple cider vinegar
  • 1 tablespoon lime juice Freshly squeezed
  • 1/4 cup orange juice Freshly squeezed
  • 1 clove garlic Grated
  • 1 inch ginger Grated, fresh
  • 1 pinch salt To taste

Equipment

  • oven
  • skillet
  • Medium bowl
  • Large salad bowl
  • Aluminum Foil

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for 45-60 minutes until tender. Cool, peel, and cut into cubes.
  2. Heat a skillet over medium heat, add olive oil, and sauté the chopped onions for 5-7 minutes until soft and golden.
  3. In a medium bowl, whisk together rice wine vinegar, lime juice, orange juice, grated garlic, ginger, and a pinch of salt until smooth.
  4. In a large bowl, combine roasted beet cubes and sautéed onions. Pour the dressing over and toss lightly to coat.
  5. Sprinkle with toasted sesame seeds and chopped cilantro before serving.

Notes

Use gloves when handling fresh beets to avoid staining. Let the salad sit for 30 minutes after mixing for best flavor.