Dilly Tomato and Beet Salad Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 1, 2011
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!
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Photo by SouthernBellePepper

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA
Photo by sueb
Reviewed: Jul. 11, 2011
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!
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Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Dec. 12, 2009
I loved this recipe and it has become a standard at our house. The flavors blend wonderfully together.
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Reviewed: Jun. 6, 2005
Love tomatoes,love beets. Did NOT CARE for this combo. Will NOT MAKE THIS AGAIN!
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Cooking Level: Professional

Home Town: San Gabriel, California, USA
Living In: Hemet, California, USA

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Reviewed: Aug. 11, 2003
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.
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Reviewed: Aug. 4, 2003
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.
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