Dilly Tomato and Beet Salad Recipe


1/4 cup safflower oil
2 tablespoons walnut oil
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/4 cup minced fresh dill weed
salt and pepper to taste

2 tomatoes, diced
1 stalk celery, chopped
1 green onion, chopped
1 (15 ounce) can red beets, drained and chopped


In a bowl, whisk together the safflower oil, walnut oil, olive oil, red wine vinegar, lemon juice, and dill. Season with salt and pepper.

In a separate bowl, toss together the tomatoes, celery, green onion, and beets. Toss with the dressing mixture just before serving.