Special Beetroot Salad

1. 1 Cooked beetrootpack 500 g ≈ $2.50 60 g
2. 2 Canned red beanspack 400 g ≈ $1.10 40 g
3. 3 Canned green peaspack 400 g ≈ $1.00 40 g
4. 4 Sesame oil 5 ml
5. 5 Cilantropack 50 g ≈ $1.20 15 g
6. 6 Green onionspack 50 g ≈ $1.30 20 g
7. 7 Pickled cucumberspack 680 g ≈ $3.20 40 g
8. 8 Carrots≈ $1.50 per kg 25 g
9. 9 Salt 1 g
10. 10 Sunflower oil 10 ml

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

Method

1. Roast the carrots⁸ in the oven at 400°F (200°C) for 30–35 minutes until tender, then cool and cut into cubes.

2. Drain the liquid from the beans and peas. Chop the cooked¹ beets into cubes.

3. Cut the pickled⁷ cucumbers into cubes, then finely chop the green⁶ onion and cilantro⁵.

4. Combine the beets, carrots⁸, cucumbers, beans, peas, and herbs in a bowl, and season with salt.

5. Dress with sesame and sunflower oil, then gently mix.

6. Chill in the fridge for 20 minutes to let the flavors meld, then serve.

In short

• In the planner this dish is cooked for two days: reheat on day two.