Beetroot and Fungus Salad

1. 1 Glass noodlespack 300 g ≈ $3.00 55 g
2. 2 Cooked beetrootpack 500 g ≈ $2.50 80 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 1 g
8. 8 Garlic≈ $10.00 per kg 5 g
9. 9 Olive oil 11 ml
10. 10 Salt 1 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. Pour boiling water over the wood ear mushrooms, cover, and let sit for 5 minutes until tender. Drain in a colander and rinse with cold water.

2. Grate the cooked² beetroot on a large grater.

3. Mix the mushrooms and beetroot together.

4. Add rice vinegar, soy sauce, olive oil, minced garlic⁸, white pepper, and black pepper. Season with salt.

5. Stir and let marinate for 10 minutes.

6. Add chopped dill⁶ and half the pine⁵ nuts, then mix.

7. Serve on a plate and sprinkle with the remaining pine⁵ nuts.