Simple beet salad taken up a notch by marinating the beets in vinegar, garlic and a few spices. It's really simple and easy but takes the flavor to another level. Perfect vegan side for any occasion.
– ▢1 lb beets
– ▢2 tbsp olive oil
– ▢1 onion
– ▢2 cloves garlic
– ▢1 tsp salt
– ▢½ tbsp coconut sugar or organic cane sugar
– ▢1 tbsp rice vinegar
– ▢1 tsp coriander
– ▢2 tbsp sesame seeds
– ▢2 tbsp parsley
Place a steamer basket over a pot filled with 2 cups of water, cover and steam on a medium heat for 15-20 minutes. If beets are not tender, steam them 5-10 minutes longer. After the beets are tender, set them aside to cool.
Meanwhile, cook the onion. Heat some olive oil in a large pan and over medium heat. Add onion and cook for 7-10 minutes until it's translucent and starts to brown.
After you beets have cooled off, peel them and grade on large holes of box grater.
In a large mixing bowl combine grated beets, sautéed onion, garlic pushed through a garlic press, rice vinegar, coriander, sugar and salt. Mix well and adjust the salt.
Asian vegan beet salad is ready, however it'll be especially delicious if you allow at least 30 minutes for it to marinate. Sprinkle with parsley and sesame seeds and enjoy!
You'll also love this beet salad:
Russian Vinegret Salad