Carrot and Beetroot Salad with fennel dressing

44
beetroot salad

Ingredients

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Fennel dressing

 

 

Method

  1. Step 1

    Make Fennel dressing: Place fennel seeds in a mortar. Pound with a pestle until crushed (see notes). Whisk mustard, crushed fennel seeds, vinegar and oil together in a small bowl. Season with salt and pepper.

  2. Step 2

    Using the grater attachment on a food processor, coarsely grate carrot. Transfer to a bowl. Continue process with beetroot, placing in a separate bowl to the carrot.

  3. Step 3

    Add pecans, sultanas and parsley to carrot. Pour over dressing. Toss until well combined. Add beetroot (see Notes). Gently toss to combine. Serve.

 

Enjoy your Carrot and Beetroot salad!!!

 

Notes:

  • You can also place fennel seeds in a snap-lock bag. Wrap in a tea towel and pound with a rolling pin until crushed.
  • The grated beetroot will tint the other ingredients pink, so add it just before serving.

 

Energy
1304kJ
Fat saturated
1.30g
Fat Total
13.40g
Carbohydrate sugars
g
Carbohydrate Total
32.30g
Dietary Fibre
15.00g
Protein
7.10g
Cholesterol
Sodium
301.00mg

All nutrition values are per serve.

 

 

Source:

http://www.taste.com.au/