Beet and Liver Salad

1. 1 Beef liverpack 500 g ≈ $3.00 100 g
2. 2 Cooked beetrootpack 500 g ≈ $2.50 100 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 3 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. Grate the cooked² beets on a large grater, dice the pickled⁵ cucumber into small cubes. Mince the garlic⁴.

2. Mix the beets with garlic⁴, cucumber, mayonnaise, olive oil, half the salt, and pepper.

3. Trim the liver of membranes and veins, then slice into 1 cm thick strips. Slice the onion³ into half-rings.

4. Heat sunflower oil in a skillet, sauté the onions³ with 1 tsp sugar for 4–5 minutes until soft and golden. Remove to a plate.

5. In the same skillet, sear the liver for 3–4 minutes per side until no pink remains on the cut. Season with salt and pepper.

6. Slice the liver thinly, mix with the beets and onions³, and serve immediately.