Wash the beets, peel and grate them on a grater for Korean carrots.
Peel the garlic and finely chop it. Add to the beetroot.
In a small bowl, mix well the tangerine juice, vegetable oil, vinegar, turmeric, coriander, salt and pepper. Pour in the beets and mix well.
Put the beets in a jar, close the lid and put them in the refrigerator for at least 3 hours. But if there is no hurry, it is better to leave for 7-8 hours. I do it in the evening and clean up for the night. Mix well before serving.