Beet salad with mushrooms
Description
Perfect for everyday meals. I suggest using button mushrooms, though you can also use oyster mushrooms. Add onions to the mushrooms. Cook the beet in advance—either boiled or roasted, whichever you prefer. Additionally, include fresh dill in the salad. If you like, you can add a piquant note—a single garlic clove will be enough. For the dressing, use fragrant and aromatic vegetable oil. Serve the salad for lunch or dinner. Garnish as desired and enjoy.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Peel and rinse the onion, then cut into small cubes. Rinse the mushrooms and dry them, then slice into pieces.
- 3
Step 3
In a skillet, heat a little oil, add the onion and mushrooms. Cook over medium heat, stirring, for 4-5 minutes until done.
- 4
Step 4
Boil the beetroot in advance or bake it in foil at 200 degrees for 1-1.5 hours. Let the beetroot cool, then peel and cut into cubes.
- 5
Step 5
Transfer the beet and mushrooms with onions to a bowl.
- 6
Step 6
Add chopped dill, salt, pepper, and vegetable oil to the salad. Mix well and serve.
- 7
Step 7
Done.