Hutsul 'Shukhi' Salad

1. 1 Garlic≈ $10.00 per kg 5 g
2. 2 Sunflower oil 6 ml
3. 3 Onions≈ $1.60 per kg 30 g
4. 4 Button mushrooms≈ $7.50 per kg 35 g
5. 5 Beetroot≈ $2.50 per kg 85 g
6. 6 Olive oil 3 ml
7. 7 Lemon≈ $4.65 per kg 6 g
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g
10. 10 Sugar 15 g

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

Method

1. Wash the beets⁵, brush with oil, wrap in foil, and roast in the oven at 350°F (180°C) for about an hour.

2. Cool the beets⁵, peel, and slice into thin strips.

3. Peel and finely chop the onion³.

4. Heat oil in a pan and sauté the onions³ until golden brown.

5. Soak the mushrooms in water for an hour, boil for 10–15 minutes, cool, and slice into strips.

6. In a bowl, mix the beets⁵, mushrooms, sautéed onions³, minced garlic¹, salt, and pepper to taste.

7. Dress with olive oil and lemon⁷ juice, toss well. Add a pinch of sugar if needed.

In short

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