The vegetable salad with mushrooms and roasted beets

300 g beet

200 g mushrooms

1 small onions

Sauce:

2-3 tbsp. vegetable oil

1 tbsp. vinegar 3%

1 a pinch of powdered sugar

salt

Rinse, wrap the beets in foil, in the oven and bake for about 30-50 minutes until soft.

Wash the mushrooms, cut into slices, put on a baking tray, bake in the oven for about 15-20 minutes before laying, along with beets.

Thin half-rings chop onions.

The cooled beets clean, cut into strips or thin slices, season with vinegar and oil, salt, season with powdered sugar, stir to combine with onions and mushrooms, stir again.

Before serving the salad vegetable with mushrooms and roasted beets leave to marinate for 10 minutes or longer.