Begin by preheating your oven to 400°F (200°C) if roasting. Clean the beets thoroughly, then wrap them in foil and place on a baking sheet. Roast for 45–60 minutes until fork-tender. Alternatively, boil the beets in a pot of salted water for 30–40 minutes until soft. Once cooked, let them cool, then peel off the skins, which should come off easily with your fingers or using a paper towel.

In a small bowl, combine ¼ cup of rice wine vinegar, 2 tablespoons lime juice, 2 tablespoons orange juice, 1 grated garlic clove, and 1 teaspoon grated ginger. Add 1 tablespoon of raw sugar and a pinch of salt, then whisk well until the sugar dissolves and the dressing is smooth. This zesty concoction will add the perfect balance to your Korean Beet Salad.

While the beets are cooling, thinly slice ½ a red onion. The slices should be delicate and translucent to ensure they blend nicely into the salad without overpowering the other flavors. Add the sliced onion to a large salad bowl, setting a crisp foundation for your ingredients.

Once the beets have cooled, grate them using a box grater or food processor for a quicker method. Aim for uniform, thin strands, which will integrate beautifully with the onions. Gently fold the grated beets into the bowl with the onions, combining the earthy sweetness of the beets with the onion’s crunch.

Drizzle the prepared dressing over the beet and onion mixture in the salad bowl. Using tongs or two forks, gently toss everything together until the beets and onions are evenly coated with that deliciously tangy dressing. This will ensure every bite of your Korean Beet Salad is bursting with flavor.

Finish your colorful Korean Beet Salad by sprinkling sesame seeds over the top and garnishing with chopped cilantro if desired. The sesame seeds contribute a delightful crunch, while the cilantro adds a fresh herbal note. Serve immediately to enjoy the vibrant flavors and textures in every bite!