Beets wash, brush with vegetable oil, wrap in foil and bake in the oven at a temperature of 180*C for about an hour. Beet cool, peel and cut into strips.

Onions clear, finely chop. In a pan heat vegetable oil and fry the onion until Golden brown.

Mushrooms soak in water for an hour. Then boil 10 to 15 minutes, cool and cut into strips. I used canned mushrooms, washed and prevarila 10 minutes. In a bowl, mix beets, mushrooms, add grilled onion, pressed garlic, salt and pepper to taste. Season with olive oil and lemon juice, mix well. If necessary, add a little sugar. Let stand a few minutes and the salad is ready.