Side Servings

Korean brinjal-and-beetroot salad

4
Easy
30 minutes
40 minutes

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Ingredients

Method
  • 2 beetroot, halved
  • 1 T olive oil
  • 2 brinjals, chopped
  • 2 T rice wine vinegar
  • 2 cloves garlic, crushed
  • 4 spring onions, finely sliced
  • ½ cup soya sauce
  • 1 T fish sauce
  • 1 red chilli, finely sliced
  • 1 T coriander, roughly chopped

Method

Ingredients

Preheat the oven to 200°C. Place the beetroot on a tray, drizzle with olive oil and roast for 30 minutes. Cool, then peel.

Steam the brinjal for 20 minutes.

Pour the remaining ingredients over the beetroot and brinjal.

Discover more Asian recipes here.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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