Korean-style beetroot

Ingredients: beetroot - 2 pcs. salt - 1/2 tsp. topinambur syrup - 1 tbsp. spice for korean-style carrot - 1 tsp. coconut vinegar - 1 tbsp. garlic - 2 cloves olive oil - 1 tbsp. Method: Grate the beetroot with korean carrot grater and sprinkle with salt, squeeze garlic out a press. Add all the other ingredients, mix well and place in refrigerator for 2 hours. Korean-style beetroot is ready! Enjoy!