Beetroot & Nut Salad

Refreshing and clean salad for a side dish to steak or as a dip.



500g cooked & pickled beetroot, diced

1 medium size cucumber, cubed

2 eshallots, finely chopped

1 tablespoon of dill, chopped roughly

1/2 cup nuts of your choice, suggestions macadamia or walnut

Olive oil

Salt & pepper



Toss all ingredients in a mixing bowl, drizzle olive oil over the top, and season with salt and pepper to taste.

Serve cold.


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