Roasted beetroot salad with leaves, Korean style

Category: Cold meals and snacks
Kitchen: korean
Roasted beetroot salad with leaves, Korean style

Ingredients

beet 600 gr.
beet leaves 400 gr.
vegetable oil 0.5 cups
onion 1 large onion
sugar 2 tbsp. l.
salt 0.5 tbsp. l.
vinegar 5% 0.5 cups
garlic 3 teeth
coriander in grains, ground 1 tsp
greens at discretion

Cooking method

  • I want to share with you my favorite beet salad. It is very tasty, and even those who do not like beets are delighted with it! Since now is the season, I think that many will like it too.
  • [stepimage]Roasted beetroot salad with leaves, Korean style[/ stepimage] [steptext] Cut the onion into strips, grate the beets on a grater for carrots in Korean, whoever has one. I have a universal favorite grater that has served me for many years! [/ Steptext]
  • [stepimage]Roasted beetroot salad with leaves, Korean style[/ stepimage] [steptext] Fry the onions until golden brown. Then add the grated beets, fry for 10 minutes. [/ Steptext]
  • [stepimage]Roasted beetroot salad with leaves, Korean style[/ stepimage] [steptext] Then add the thick stems from the leaves and fry for another 5 minutes. And almost at the very end, add the leaves, fry for another 5 minutes. Now add salt, sugar, vinegar, garlic, coriander, fresh herbs and spicy pepper. We cover the cauldron with a lid and turn it off. All the salad is ready! [/ Steptext]
  • [stepimage]Roasted beetroot salad with leaves, Korean style[/ stepimage] [steptext] This salad not only tastes great, but the color ... probably fuchsia! [/ steptext]

Time for preparing:

About an hour, with all the preparations.

Cooking program:

stove, cauldron.

Note

This salad can be consumed immediately, as well as closed for the winter. I put it as soon as I fried it, in small jars. I pour them over with boiling water, or put them in a micro-roller for a minute. Hot salad, wrapped in a blanket until it cools. Keeps perfectly at room temperature.

TATbRHA
I will certainly preserve this beetroot, I will like this one! Thank you, Nikitosik!
And cut the leaves or fry them whole?
Nikitosik
TATbRHA, Fry the leaves whole. Itself relish when you cling to a long leaf on a fork.
Natalishka
Nikitosik, tell me, is your grater dear? Does she look like Burner?
Nikitosik
Natalishka,
Quote: Natalishka
tell me, is your grater dear? Does she look like Burner?
I don’t know the Bönder grater ... but mine cost 25 euros. And it is rearranged to different positions with the regulator, you can see it in the photo. Shreds from a millimeter up to 5 millimeters thick with plastics and onto French fries, well, into Korean carrots.
Natalishka
Nikitosik, and the holder on top with a juicer?
Chuchundrus
With leaves I have a bummer, I do not have them. But now: girl_in_dreams: there is something to dream of trying them in this salad
Roasted beetroot salad with leaves, Korean style
: secret: I also fry Bulgarian pepper with onions
Nikitosik
Natalishka,
Quote: Natalishka
and the holder on top with a juicer?
Yes with holder, citrus juicer.
Natalishka
Nikitosik, thanks: rose: And for the recipe
Nikitosik
Chuchundrus,
Quote: Chuchundrus
I still fry the Bulgarian pepper with onions
Thank you for stopping by! This is just a classic for me, and so you can shove carrots and peppers there! And anyway it will be delicious!
Chuchundrus
You just razdrakonil me leaves to try I wantuuuuuuu I last saw them on the market in June. : mad: could not share the recipe before
Nikitosik
Chuchundrus,
Quote: Chuchundrus
could not share the recipe before
Chuchenka ..., you are my lovely !!! If I knew what would be to your liking, enti leaves ...., then I would put this recipe,: mail: when I thinned the beets, and this was when it was ....
Rada-dms
Nikitosik, a wonderful and necessary recipe! : girl_love: Everywhere I do not use beet leaves and tops, but here everything is together !!! It's a pity that the season has already passed with us, we will wait for the next summer and dream of a delicious salad !! Thank you very much!!!
gala10
Nikitosik, thanks, very interesting! I have never even heard of such use of beets, and now I can't wait to try.
Nikitosik
Rada-dmsThank you for your interest in my recipe! This salad can be made all summer ... when we thin out the beets, then just pick off the leaves and fry, in the fall, when collecting beets, leaves and different colors are used for salad. And there are even more leaves than beets themselves!
Nikitosik
gala10Checkmark, believe me, even just fried leaves, very tasty!
Mikhaska
This is something with something! There are a lot of beets. Leaves - no less. We must definitely try!
Thank you for the delicious food, druh!
OlgaGera
There are beets and leaves. You will have to try to do it.
Thanks for the recipe!
Chuchundrus
and they have all this, and I have ... and I ... will make spinach with beets 🔗
OlgaGera
but I can't spinach, but I love beets
Mikhaska
Chuchenka! You have a delicious photo again!Roasted beetroot salad with leaves, Korean styleRoasted beetroot salad with leaves, Korean style And, so, that you can make candy out of everything that grows, I am not surprised. It's your own fault. Accustomed to my magic.
Tumanchik
Nikitosik, thanks for the salad! Be sure to bookmark. There are still beets with tops on the market!
Chuchundrus
Quote: Mikhaska
you can make candy
Nooo, Mikhasa,Roasted beetroot salad with leaves, Korean style I don’t know how to make cafes: -X they will think about it, I’ll make a candy from ***
Vinokurova
Tryndets finally ... I'm sitting in the bushes, I'm afraid to say that I have a mustache STE ... and beets, and tops, and everything you need ... and a huge cauldron and half-liter cans ... do not throw your current slippers, please ! ...
It is imperative to eat such a salad ... and save it for the winter ... you can squeeze me with the squirrel from the Ice Age ... but it hurts too hot to slam it ...
Nikitosik
Mikhaska,
Quote: Mikhaska
Thank you for the delicious food, druh!
Ugoshaisi girlfriend, it's very delicious !!! And if you close it for the winter, then vapcha ... and in borscht and in any salad for color and taste. Perfecto!
Nikitosik
OlgaGera,
Quote: OlgaGera
There are beets and leaves.
While everything is there, we do and try! When I thin out the beets, then only the leaves are fried much faster, and they are also tender ... the main thing here is not to overcook. The taste is excellent!
Nikitosik
Chuchundrus,
Quote: Chuchundrus
and I ... will make spinach with beets
That's what you are ...., tease ....: girl_cray1: I love spinach too! now I will make a dummy, where to buy ... now there is only frozen one in the store ... I think, but shouldn't I hit the road to Turkish ...
Quote: Chuchundrus
and they all have it
See .... not everything we have! we also want, like yours
Nikitosik
Vinokurova,
Quote: Vinokurova
but it hurts too hot to slap it ...
Voodoo is just happy!
Wildebeest
Nikitosik, I fell for the recipe, because today we moved out of the country and collected beets with tops. I will definitely cook it tomorrow.
Are the fried leaves delicious? Dont know. I know that stuffed cabbage is made from leaves, added to salads. And we are stupid people, except for botvinia from leaves before we did nothing. But it turns out you can cook a bunch of useful goodies.
Thanks for the tempting recipe.

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