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Instructions:
Step 1: Prepare the Beets
Peel and Grate the Beetroots:
Peel the beetroots and use a grater to finely shred them into thin strips.
Transfer the grated beetroots to a large mixing bowl.
Step 2: Make the Dressing
Mix the Dressing:
In a small bowl, combine soy sauce, rice vinegar, sesame oil, minced garlic, and sugar or honey if you’re using it. Whisk until well combined.
Step 3: Add Seasoning
Spice it Up:
Add red chili flakes to the dressing mixture for that signature Korean-style heat. Adjust the chili flakes based on your spice preference.
Step 4: Combine Ingredients
Toss the Salad:
Pour the dressing over the grated beetroot and toss well to coat the beets evenly.
Add the grated carrot if you are using it for extra crunch.
Step 5: Garnish and Serve
Garnish the Salad:
Sprinkle toasted sesame seeds over the salad and toss again. Garnish with sliced green onions and fresh cilantro or parsley for added flavor and color.
Serve Immediately or Chill:
You can serve the salad immediately, or for even better flavor, let it chill in the fridge for 30 minutes to allow the flavors to blend.
Why Everyone Loves This Salad:
Vibrant and Nutritious: The beets provide a beautiful color and are loaded with vitamins and minerals like iron, potassium, and fiber.
Tangy and Spicy: The mix of soy sauce, vinegar, and chili flakes gives it a tangy and slightly spicy kick that keeps you coming back for more.
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