- 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.
- 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.
- 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!!!
- 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.
All nutrition values are per serve.