Beetroot Salad with Fungus (Fungus Beet Salad)

1. 1 Glass noodlespack 300 g ≈ $3.00 55 g
2. 2 Beetroot≈ $2.50 per kg 40 g
3. 3 Soy sauce 8 ml
4. 4 Vinegar 9% 4 ml
5. 5 Pine nutspack 50 g ≈ $5.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 5 g
6. 6 Dillpack 50 g ≈ $1.80 5 g
7. 7 Allspice 35 g
8. 8 Garlic≈ $10.00 per kg 5 g
9. 9 Olive oil 11 ml
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g
12. 12 Sunflower oil 11 ml

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

Method

1. Pour boiling water over the fungus, cover, and steep for 5 minutes. Drain in a colander and rinse with cold water.

2. Grate the cooked beetroot² on a box grater.

3. Mix the fungus and beetroot² together.

4. Add vinegar, soy sauce, and olive oil. Stir in minced garlic⁸ and black pepper. Season with salt to taste.

5. Mix well and let sit for 10 minutes.

6. Add chopped pine⁵ nuts and chopped dill⁶. Stir again.

7. Garnish with pine⁵ nuts before serving.