Beetroot Salad


  • 2 medium beetroots, peeled and grated
  • 1/4 red salad onion (finely sliced)
  • 6 baby tomatoes (chopped)
  • 1/2 Lebanese cucumber (chopped)
  • 1 tablespoon of lemon juice
  • 1 tablespoon Stoney Creek Organic Flaxseed Oil
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons capers in their juice
  • 1 handful of chopped mint Ground pepper to taste
  • Fresh chilli to taste (optional)



  1. Mix all ingredients together and serve as a salad, side dish or on toast rubbed with garlic.
  2. All ingredients can be varied to taste.
  3. As beetroot is quite sweet, a slightly tangy and salty balance is desirable.
  4. This dish is also tasty on top of tsatziki dip on toast, or with cream cheese (soy or dairy), or blended as a dip.