Dill, tomato and beetroot salad

    15 min

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

    12 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.

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    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)