Photo: Korea Ministry of Food and Drug Safety
South KoreaSpinach and Beet Salad
시금치비트무침
Side dish
Side dishesCourse
38kcal · per serving
Not spicySpice
🌱 VeganGluten-free
Recipe
Spinach and Beet Salad
Not spicyVeganGluten-free
Ingredients Tap an ingredient to check it off
Servings1
- Main ingredient: spinach주재료: 시금치(Pohang-cho (winter spinach))
- red onion적양파
- beet 10 Dressing: balsamic vinegar비트 10 드레싱: 발사믹식초
- oligosaccharide syrup올리고당
- olive oil올리브유
- salt소금
Nutrition per serving
38kcal
5.6gCarbs
2gProtein
1.3gFat
152.6mgSodium
Steps
Translated from the Korean original. Amounts are as in the original recipe.
- Wash the winter spinach well and separate the leaves.
- Thinly slice the red onion.
- Julienne the beet and soak it in cold water.
- Mix the measured ingredients to make a dressing.
- Remove the moisture from the spinach, red onion, and beet.
- Toss the drained spinach, red onion, and beet in the dressing and serve.
💡 TipBalsamic vinegar is a vinegar made by fermenting red wine and is often used in salad dressings. Beet color bleeds easily and can make the dish look messy, so soak it in cold water thoroughly before using.
Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.
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