2tbspgood vegetable oil,I used cold pressed rapeseed
sea salt and pepper to taste
Boil the beets, unpeeled, covered, in water, for about 40 minutes (they should be tender but not mushy). Drain and leave to cool.
In the meantime prepare the other ingredients. When the beets have cooled peel and finely chop them. Combine with the rest of the ingredients, season to taste and refrigerate for at least 30 minutes (up to an hour). Enjoy with kebabs, burgers and other barbecue dishes.
Medium beets need to boil for approximately 40 minutes but this is an estimate only. Boiling times may vary depending on the size of your beets as well as personal preference.
I recommend cooking the beetroot ahead and refrigerating it until you are ready to make the salad. It will save you lots of time. Keep it in the fridge (for up to 2 days) unpeeled and covered so it stays moist.
Refrigerate the salad for at least 30 minutes (up to an hour) before serving.