Hutsul Beetroot and Dried Mushroom Salad (Shukhy)

1. 1 Beetroot≈ $2.50 per kg 85 g
2. 2 Dried mushrooms 10 g
3. 3 Onions≈ $1.60 per kg 30 g
4. 4 Garlic≈ $10.00 per kg 3 g
5. 5 Sunflower oil 6 ml
6. 6 Olive oil 3 ml
7. 7 Lemon≈ $4.70 per kg 6 g
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g
10. 10 Sugar 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the beets¹, brush with some oil, wrap in foil, and roast at 350°F (180°C) for about 1 hour until tender.

2. Soak the dried mushrooms in water for 1 hour.

3. Drain the soaked mushrooms, boil for 10–15 minutes until soft, cool, and slice into thin strips.

4. Peel and finely chop the onion³, then sauté in the remaining oil for 5–7 minutes until golden.

5. Cool the roasted beets¹, peel, and slice into thin strips.

6. In a bowl, mix the beets¹, mushrooms, and caramelized onions³. Add minced garlic⁴, salt, black pepper, and a pinch of sugar.

7. Drizzle with olive oil and lemon⁷ juice, toss, and let sit for 10 minutes.

In short

• In the planner this dish is cooked for two days: reheat on day two.