Korean brinjal-and-beetroot salad

Korean brinjal-and-beetroot salad

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  • 4
  • Easy
  • Carb Conscious Health conscious Pescatarian
  • 30 minutes
  • 40 minutes


  • 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

Cooking Instructions

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.

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Abigail Donnelly Recipe by: Abigail Donnelly
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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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