Vegan Beet Salad (Korean Style)
User Reviews
5
Vegan Beet Salad (Korean Style)
Description
The Vegan Beet Salad integrates steamed beets grated finely and mixed with sautéed onions cooked until translucent and slightly browned. Garlic, rice vinegar, coriander, salt, and organic cane sugar bring tanginess, subtle sweetness, and herbal notes characteristic of Korean flavors. The texture is tender from the beets but maintains some bite, contrasted with softened onions and a fresh snap from optional parsley and sesame seeds.
This salad is served cold and can be enjoyed on its own or alongside rice and other dishes. Its balance of sweet and savory hints complements various meals while providing a refreshing, colorful vegetable side.
To prepare, beets are steamed until tender, peeled, then grated. The salad gains complexity after marinating for at least 30 minutes, allowing flavors to meld. It can be refrigerated and prepared up to a few days in advance; the flavors deepen over time. Using organic cane sugar ensures the recipe remains vegan, as standard cane sugar may be processed with bone char. Roasting beets is an alternative cooking method, but steaming preserves moisture and sweetness.
Ingredients
- 1 lb beet washed
- 2 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic
- 1 teaspoon salt
- ½ tablespoon coconut sugar or organic cane sugar
- 1 tablespoon rice vinegar
- 1 teaspoon Coriander
- 2 tablespoon sesame seeds optional
- 2 tablespoon parsley optional, chopped
Instructions
Cook the beets
- Place a steamer basket over a pot filled with 1-2 cups of water, cover it with a lid, and steam on medium heat for 15-20 minutes. They should be tender when poked with a knife. If they're not - steam them 5-10 minutes longer. After the beets are tender, set them aside to cool.
Saute the onion
- While you steam the beats, heat 2 tablespoon of olive oil in a large pan, and over medium heat. Add sliced onion and cook for 7-10 minutes until it's translucent and starts to brown.
Grate the beets
- After your beets have cooled off, peel them and grate on large holes of the box grater.
Combine the ingredients
- In a large mixing bowl combine grated beets, sautéed onion, garlic pushed through a garlic press, rice vinegar, coriander, sugar, and salt. Mix everything well and adjust the salt. Sprinkle the beet salad with the sesame seeds and parsley if you want and enjoy!
Notes
- Roasting beets at 400°F for about an hour can be done instead of steaming if preferred.
- Allow the salad to marinate at least 30 minutes for better flavor melding, refrigerated or at room temperature.
- Use organic cane sugar to keep the vegan integrity of the dish; conventional sugar is sometimes processed with bone char.
- Cooked beets store in the refrigerator for 3 to 5 days, so you can prepare them ahead of time.
- The salad is served cold and does not require reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 10.7g | 4% |
| Protein | 1.5g | 3% |
| Fat | 4.8g | 7% |
| Saturated Fat | 0.7g | 4% |
| Potassium | 262mg | 6% |
| Fiber | 1.9g | 8% |
| Sugar | 8g | 16% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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