Side Dishes

Spinach & Beet Salad with Balsamic Dressing

Name: Spinach & Beet Salad with Balsamic Dressing
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 30 g Spinach (Pohang winter spinach); 10 g Red onion; 10 g Beet; 5 g Balsamic vinegar; 3 g Oligosaccharide syrup; 1 g Olive oil; 0.38 g Salt

시금치비트무침

Sweet Pohang winter spinach leaves with thinly sliced red onion and julienned beet in a light balsamic, syrup and olive oil dressing. Soak the beet in cold water first so its color doesn't bleed over everything.

Spinach & Beet Salad with Balsamic Dressing

15mPrep

1Serving

EasyLevel

🧺 Korean ingredients in this recipe

Rice Syrup & Oligosaccharide SyrupLiquid sweeteners for glossy glazes and braises 🛒 Shop on Amazon

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📘 Cooking basics for this recipe

Korean Knife Cuts: Julienne, Diagonal, Cubes and MoreThe six cuts Korean recipes use, and why each dish calls for its own shape

📝 Step-by-Step Instructions

Wash the spinach and pick the leaves.

Spinach & Beet Salad with Balsamic Dressing — step 1

Slice the red onion thinly.

Spinach & Beet Salad with Balsamic Dressing — step 2

Julienne the beet and soak in cold water.

Spinach & Beet Salad with Balsamic Dressing — step 3

Mix the dressing ingredients.

Spinach & Beet Salad with Balsamic Dressing — step 4

Drain the spinach, onion and beet well.

Spinach & Beet Salad with Balsamic Dressing — step 5

Toss them with the dressing.

Spinach & Beet Salad with Balsamic Dressing — step 6

📊 Nutrition Facts (per serving)

38Calories (kcal)

5.6 gCarbs

2 gProtein

1.3 gFat

152.6 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.