Tomato & Beetroot Salad
Ingredients
2 red tomatoes, chopped
2 green tomatoes, chopped
2 medium beetroots, boiled and cubed
1/4 cup fresh dill leaves, chopped
Salt, to taste
Black pepper, to taste
Chilli flakes, to taste
1–2 tbsp olive oil
1 tsp apple cider vinegar or according
to taste
Few toasted walnuts
Method
Cut the red and green tomatoes into bite-sized pieces.
Peel and cube the cooked beetroot.
Add tomatoes, beetroot and fresh dill to a bowl.
For the dressing
To a bowl add salt, pepper and chilli flakes.
Drizzle with olive oil and apple cider vinegar.
Add this prepared dressing to the salad
Gently toss everything together and serve chilled or at room temperature.
Finally add the walnuts.
Tip: Add the dressing and walnuts just before serving so the tomatoes stay fresh and the salad doesn't become watery.
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