Dill, tomato and beetroot salad

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 1st Press Safflower Oil
• 2 tablespoons 1st Press 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.