On Sunday I went to the Seoul Vegan Potluck dinner (click here for more details) with my dear friend Mat. It was Thanksgiving themed so I took stuffing, cranberry sauce and roast potatoes. Mat made a beetroot and apple crumble. The pot luck was lots of fun and there were loads of new dishes to try. The turn out was far bigger than I had ever imagined. There is clearly quite the vegan scene over here in Korea. Matt made the crumble at my house and I was left with half a large beetroot sitting in my fridge. I decided to whip up this salad to use it up. Perhaps I will even take this along to the next potluck.
1/2 a beetroot
4 tablespoons of orange juice
2 tablespoons of sesame seed oil
2 tablespoons of balsamic vinegar
1 tablespoon of soy sauce
3 tablespoons of sesame seeds.
Grate or shred the carrot and beetroot into a bowl. Add the orange juice, sesame seed oil, balsamic vinegar and soy sauce and stir. Top with the sesame seeds and enjoy. It’s a great hearty salad or side dish for the autumn months.