Dill, tomato and beetroot salad

    15 min

    Fresh dill goes great with tomatoes and beetroot. A refreshing salad for a hot summer evening.

    11 people made this

    Serves: 4 

    • 6 tablespoons olive oil
    • 2 tablespoons walnut oil
    • 2 tablespoons red wine vinegar
    • 1 tablespoon lemon juice
    • small handful minced fresh dill
    • salt and freshly ground black pepper to taste
    • 2 tomatoes, diced
    • 1 stalk celery, chopped
    • 1 spring onion, chopped
    • 450g (1 lb) beetroot, cooked and chopped

    Prep:15min  ›  Ready in:15min 

    1. In a bowl, whisk together the oils, red wine vinegar, lemon juice and dill. Season with salt and pepper.
    2. In a separate bowl, toss together the tomatoes, celery, spring onion and beetroot. Toss with the dressing just before serving.


    Short on time? Use jarred beetroot for this recipe.

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (10)


    This was a delicious salad.......the only changes I made was to use only 1/4 cup olive oil and no other oils.......I also used fresh cooked beets. I served it on individual salad plates. It looked as great as it tasted. I will be serving this again and again.  -  04 Aug 2003  (Review from Allrecipes US | Canada)


    Great recipe! I used fresh beets and tomatoes from my garden and only used olive oil. Outstanding, whole family loved it. Will be making again and again. Thanks cookingqueen.  -  11 Aug 2003  (Review from Allrecipes US | Canada)


    Love tomatoes,love beets. Did NOT CARE for this combo. Will NOT MAKE THIS AGAIN!  -  06 Jun 2005  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 9 collections