Recipe by COOKINGQUEEN75
"Fresh dill goes great with tomatoes and beets. Such a refreshing salad for a hot summer evening. Add other vegetables, if you like."
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red wine vinegar
minced fresh dill weed
salt and pepper to taste
green onion, chopped
1 (15 ounce) can
red beets, drained and chopped
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.
Love tomatoes,love beets. Did NOT CARE for this combo. Will NOT MAKE THIS AGAIN!
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.
I'm new to cooking so I don't have a good supply of fancy oils in the cupboard YET so I just used olive oil, red wine vinegar, lemon juice, and a few good shakes of a dry lemon dill herb blend and a dash of salt and pepper for the dressing. I have fallen in love with roasted beets so I used them instead of canned. The sweetness of the beets combined with the celery, onion, and tomatoes was wonderful! This cool and crisp salad was perfect for a nice summer day like today! I look forward to making it again when I have walnut oil!
I used green pepper and onion to get the green color and the onion flavor. I cooked fresh beets. The walnut oil really makes this salad! It smells great, looks cool and crisp, and tastes delightful!
I loved this recipe and it has become a standard at our house. The flavors blend wonderfully together.
* Percent Daily Values are based on a 2,000 calorie diet.
Dilly Tomato and Beet Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 246
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