Mushroom and beetroot salad

Just three ingredients

This recipe is more of a winter treat, but with the recent dry spell there hasn't been anything in the forest, and somehow I think it is inappropriate to go for fresh cultivated mushrooms in the middle of wild fungi season. Also, I didn't feel like complicated cooking yesterday, and this salad can be bashed together in about 5 minutes.

Ingredients:

• 300g mixed marinated mushrooms in olive oil (I used Tesco mixed wild mushroom antipasto but any similar fungi would do)
• 200g baby beetroots, boiled and peeled
• one small red onion

Great with ice-cold vodka!

Process:

Empty the contents of the marinated mushroom jar into a salad bowl. Slice the baby beetroots and the red onion. Mix well. Garnish with herbs (parsley or dill both work well) and serve. It can be eaten immediately, but will taste even better if you leave it overnight in the fridge, as the onions will release their juice into the oil and absorb sweetness (and colour!) from the beetroots. Enjoy!