Examine the packaging, especially that line where you specify the diameter of vermicelli. If it is less than 0.5 mm, then simply pour it with boiling water, cover and leave for 5 minutes. After throwing it in a colander and lightly rinse under cold running water. If the noodles are thicker polukilometre, you need to prepare funchoza on fire. To put it in long for salty boiling water and cook for 3-4 minutes, so she won't lose shape. Then drain the water and add a little vegetable oil so they don't stick together. Ready funchoza cut into shorter pieces.

Boiled beets grate on a coarse grater.

Add to the beets funchoza.

Mix well.

Lightly drizzle with vinegar. About 1 tbsp 6 percent.

And slightly flavored with soy sauce and olive oil. Put the garlic, cut into very small cubes. Pepper. To try the salt, if required add salt. Mix and allow to stand 10 minutes.

Add the pine nuts and chopped parsley. Mix well.

Serve, garnished with pine nuts.

Bon appetit!