Korean-Style Beet Salad
Korean style beet salad is crisp, garlicky and full of flavor, with just enough heat to keep things interesting. The hot oil wakes up the garlic and spices, while a little time in the fridge lets the beets soften slightly without losing their crunch.
I like this one especially as a make-ahead salad because it actually gets better after sitting for a few hours.
Why You’ll Love This Recipe
- Crisp and refreshing
- Garlicky with a gentle kick
- Easy to make ahead
- Bright, colorful and great for sharing
Ingredient Notes
Beets: Use raw beets and slice them into very thin matchsticks. A julienne peeler or mandoline makes this much easier.
Coriander: Ground coriander gives the salad its warm, distinctive flavor and is worth keeping in.
Vinegar: Regular 5% white vinegar or rice vinegar both work well.
Hot oil: Pouring the hot oil over the garlic and spices helps bring out their flavor.
How to Make Korean-Style Beet Salad
1. Prepare the Beets
Peel the beets and julienne them into very thin strips. Place them in a large bowl.
2. Add the Seasonings
Add the garlic, sugar, salt, coriander, paprika, red pepper flakes, black pepper and vinegar.
3. Heat the Oil
Heat the oil in a small saucepan until hot but not smoking.
Pour it directly over the garlic and spices in the bowl.
4. Toss
Mix everything thoroughly until the beets are evenly coated.
Add the sliced green onions and toss again.
5. Chill
Cover and refrigerate for at least 1 hour. For even better flavor, let the salad sit for 3–4 hours before serving.
Sprinkle with sesame seeds if desired.
Tips
- Slice the beets very thinly so they absorb the dressing properly.
- Start with ¼ teaspoon red pepper flakes and add more if you like extra heat.
- Don’t cook the beets — the slight crunch is part of what makes this salad so good.
- Give it a good toss again before serving.
Make Ahead
This salad is ideal for making ahead. Prepare it several hours before serving and keep it refrigerated so the flavors have time to develop.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Korean-Style Beet Salad
Course: SaladsDifficulty: Easy16
servings15
minutes5
minutes105
kcal1
hour1
hour20
minutesA crisp, garlicky beet salad with coriander, vinegar, hot oil and a gentle touch of heat.
Ingredients
For the salad
500 g raw beets, peeled and julienned
2 garlic cloves, finely minced
3 tbsp neutral oil, such as avocado or sunflower oil
2 tbsp rice vinegar or 5% white vinegar
1 1/2 tsp granulated sugar
3/4 tsp salt
1 tsp ground coriander
1/2 tsp paprika
1/4 tsp crushed red pepper flakes, or more to taste
1/4 tsp black pepper
2 green onions, thinly sliced
Optional
1 tsp sesame seeds
Directions
- Prepare the Beets
- Peel the beets and julienne them into very thin strips. Place them in a large bowl.
- Add the Seasonings
- Add the garlic, sugar, salt, coriander, paprika, red pepper flakes, black pepper and vinegar.
- Heat the Oil
- Heat the oil in a small saucepan until hot but not smoking. Pour it directly over the garlic and spices.
- Toss
- Mix everything thoroughly until the beets are evenly coated. Add the sliced green onions and toss again.
- Chill
- Cover and refrigerate for at least 1 hour, or 3–4 hours for even better flavor.
- Serve
- Toss again before serving and sprinkle with sesame seeds if desired.
Notes
- Use raw beets rather than cooked beets so the salad keeps its fresh, crisp texture.
- A julienne peeler or mandoline makes it much easier to create thin, even strips.
- Rice vinegar gives a slightly softer flavor, while regular 5% white vinegar gives the salad a sharper tang.
- Adjust the red pepper flakes to your preferred level of heat.
- The salad tastes even better after several hours in the refrigerator.
