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–+ servings
Korean Beet Salad

Korean Beet Salad that Dances with Flavor and Freshness

This Korean Beet Salad is a vibrant, healthy dish that combines earthy roasted beets, creamy goat cheese, and a zesty dressing, making it a stunning centerpiece.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Korean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Beets Earthy sweetness and vibrant color; substitute with pre-cooked beets for convenience.
  • 1 small Onion Adds crunch and sharpness; opt for red onion for a milder flavor.
  • 1/4 cup Cilantro Fresh herb garnish that brightens flavor; omit if not preferred.
  • 2 tablespoons Sesame Seeds A topping for additional crunch; swap with chopped nuts for variety.
  • 4 ounces Goat Cheese or Feta Creamy element that enhances the salad; choose based on your flavor preference.
For the Dressing
  • 1/4 cup Rice Wine Vinegar Provides tanginess to balance the sweetness of the beets; use apple cider vinegar as a substitute.
  • 2 tablespoons Lime Juice Adds brightness and acidity; feel free to use lemon juice as an alternative.
  • 2 tablespoons Orange Juice Naturally sweetens the dressing; can be omitted for a more tart flavor.
  • 1 clove Garlic Aromatic flavor booster; adjust to taste or replace with garlic powder for a milder option.
  • 1 tablespoon Ginger Offers warmth and a fresh kick; freshly grated ginger is preferable.
  • 1 tablespoon Raw Sugar Balances the dressing’s acidity; can be replaced with honey or agave syrup for a vegan option.
  • 1/2 teaspoon Salt Enhances overall flavor; adjust according to taste.

Equipment

  • Oven
  • Mixing Bowl
  • whisk
  • Baking sheet
  • Aluminum foil

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Wrap the fresh beets individually in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes until fork-tender. Allow to cool, then peel and dice.
  2. In a small bowl, whisk together the rice wine vinegar, lime juice, orange juice, garlic, ginger, raw sugar, and salt until combined. Set aside for flavors to meld.
  3. In a large mixing bowl, combine the diced roasted beets and sliced onion. Pour the dressing over the mixture and toss gently until coated.
  4. Sprinkle sesame seeds and chopped cilantro on top before serving chilled.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 200mgPotassium: 550mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Roasted beets can be prepared in advance and stored separately until serving.

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