Easy Beet and Mushroom Salad

Wash the beets and boil them until tender. Drain, peel, and cut the beets into matchstick-sized pieces. Boil the dried mushrooms until tender and slice them; slice the onion into half-moons. Combine the beets, mushrooms, and onion in a bowl. Dress the salad with the dressing and toss to coat.

For every 200 g of beets, use 50 g of dried mushrooms, one onion, and 1/2 cup of salad dressing.