Grated Beetroot, Fennel and Apple Salad

By Mike McEnearney

Grated Beetroot, Fennel and Apple Salad
Refreshing and delicious, this Grated Beetroot, Fennel and Apple Salad is a colourful way to incorporate the earthy taste of raw beetroot, tart apples and the anise-like flavour of raw fennel. This salad is great served with salmon.

A raw grated beetroot, fennel and apple salad with fresh dill made even more delicious with the addition of toasted anise seeds and apple cider dressing.

Grated Beetroot, Fennel and Apple Salad Recipe


10ml apple cider vinegar

100ml olive oil

10g anise seeds

1 large beetroot

2 large fennels

1 Granny Smith apple

¼ bunch dill, chopped


To make dressing, combine apple cider vinegar and oil, and set aside.

Toast anise seeds over a low heat to release aroma and allow to cool. Lightly crush seeds in a mortar and pestle.

Grate the beetroot, fennel and apple, and toss with dill and dressing. To serve, scatter loosely onto a platter and share.


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