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