• 2 medium beetroots, peeled and grated
  • ¼ red salad onion (finely sliced)
  • 6 baby tomatoes (chopped)
  • ½ 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)


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