Beet and Mushroom Salad

Start by washing the beets, then boil them until tender. Once cooked, peel and cut them into matchstick-sized pieces. Combine the beets with boiled and sliced mushrooms, along with an onion cut into half-moons. Finally, dress the mixture with salad dressing.

For every 200g of beets, use 50g of dried mushrooms, one onion, and half a cup of salad dressing.