Fresh dill is great with tomato and beetroot for a refreshing salad on a hot summer evening. Add other vegetables, if you like.
- 1/4 cup Proteco Safflower Oil
- 2 tablespoons Proteco Olive Oil
- 2 tablespoons walnut oil
- 2 tablespoons Red Wine Vinegar
- 1 tablespoon lemon juice
- 1/4 cup fresh dill, chopped sea salt and freshly cracked pepper
- * 2 -3 medium sized beetroot, cooked, skins removed and cut into wedges
- 2 large ripe tomatos, cut into wedges
- 1 stalk celery, thinly sliced
- 1 spring onion, thinly sliced
To cook beetroot, cut off the stalks, leaving 1cm intact.
Cook in boiling water for 25 - 50 minutes depending on the size of the beetroot. Test the beetroot with a skewer: when soft, remove from the heat and cool under running water.
Remove skins, and cut in to wedges.
In a bowl, whisk together the safflower oil, olive oil, walnut oil, red wine vinegar, lemon juice and dill.
Season with salt and pepper. In a separate bowl, toss together the tomatoes, celery, spring onion, and beetroot.
Toss with dressing mixture just before serving.
Serves 4 as a side salad.
* Canned baby beetroots can be used as an alternative to cooking your own. Just drain and cut in to quarters.
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