Ingredients:
• 18 oz. beets, julienned
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 30 ml. grapeseed oil
• 20 ml. apple vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon coriander
• 1/4 teaspoon Gochugaru (Korean chili pepper)
Directions:
• Place beets in a large bowl. Sprinkle with salt and let it marinate, tossing few times, for 35-40 minutes.
• Drain the juice out of the beets.
• Add minced garlic, grapeseed oil, apple vinegar, sugar, salt, coriander, and Gochugaru to the beets. Mix well. Set aside.
• Heat oil in a sauté pan.
• Add onion, cook until translucent, about 5 minutes. Remove from the heat.
• Add onion to the beets, mix, cover, and refrigerate for 50-60 minutes before serving.
