Beetroot Salad with Seaweed and Squid

1. 1 Canned green peaspack 400 g ≈ $1.00 17 g
2. 2 Beetroot≈ $2.50 per kg 60 g
3. 3 Potatoes≈ $2.19 per kg 60 g
4. 4 Carrots≈ $1.50 per kg 30 g
5. 5 Onions≈ $1.60 per kg 20 g
6. 6 Pickled cucumberspack 680 g ≈ $3.20 40 g
7. 7 Seaweed saladpack 400 g ≈ $4.00 50 g
8. 8 Squid tubespack 500 g ≈ $8.00 80 g
9. 9 Sunflower oil 10 ml
10. 10 Dillpack 50 g ≈ $1.80 5 g
11. 11 Salt 1 g

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

Method

1. Boil the beetroot², carrots⁴, and potatoes³ in their skins until tender, about 30–40 minutes, then cool, peel, and cut into cubes.

2. Clean the squid⁸, blanch in boiling salted water for 2 minutes until opaque, cool, and slice into rings.

3. Dice the onion⁵ and pickled⁶ cucumbers finely.

4. Combine the vegetables with green peas, squid⁸, and seaweed⁷.

5. Dress with oil, season to taste with salt, and mix well.

6. Garnish with finely chopped dill¹⁰ and serve chilled.