An adaptation of a classic Korean salad traditionally made with carrots, but using beets instead. The combination of sweetness from the beets and the savoriness of onions and the tang of rice vinegar . We especially like black rice vinegar here as it has that malty richness that really adds to the dish, but a simple rice wine vinegar is a perfectly fine substitute.
Ingredients
- 1½ lb beets
- sesame oil
- 1 large onion, sliced into thin strips
- ¾ tbsp coriander
- salt, to taste
- 1 tbsp sesame seeds, plus more to garnish
- 1½ tbsp black rice vinegar
- Chopped scallions, to garnish
Preparation
- Preheat your oven to 400ºF.
- Place the whole beets in a roasting pan and drizzle lightly with sesame oil. Using your hands gently massage the oil around the beets so that they are evenly (but lightly) coated. Cover the pan and roast for 30 minutes.
- Uncover the beets and roast for an additional 30 minutes or more until the beets are fully cooked and can be easily pierced with a fork.
- Remove the beets from the oven and let cool.
- In a heavy-bottomed pot, heat sesame oil over medium heat. Be careful not to overheat the oil: it should never smoke.
- Add the onion strips to the pan and slowly sautée until translucent and golden.
- While the onions are cooking shred the cooked beets with a box grater using the large hole side.
- Once the onions are cooked, remove the pot from the heat and add the shredded beets, coriander, salt, 1 tbsp of sesame seeds, and black rice vinegar. Gently stir with a wooden spoon to well combine.
- To serve, garnish with additional sesame seeds and chopped scallions
