Beet and Liver Salad

1. 1 Beef liverpack 500 g ≈ $3.00 100 g
2. 2 Beetroot≈ $2.50 per kg 100 g
3. 3 Onions≈ $1.60 per kg 45 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Pickled cucumberspack 680 g ≈ $3.20 30 g
6. 6 Mayonnaise 30 g
7. 7 Olive oil 10 ml
8. 8 Sugar 10 g
9. 9 Sunflower oil 4 ml
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g

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

Method

1. Boil the beet² until tender, cool, peel, and grate on a large grater

2. Press garlic⁴ through a garlic press, mix into the beets², and dress with mayonnaise, olive oil, salt, and pepper to taste

3. Slice the liver into thick chunks, trim off membranes and veins

4. Heat a skillet with sunflower oil, sear the liver until cooked through (3–4 minutes per side)

5. Add thinly sliced half-moons of onion³, sprinkle with sugar, and cook with the liver until soft

6. Mix the cooked onion³ into the beets² with the dressing

7. Season the liver with salt and pepper, slice thinly, and fold into the beets²