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
Ingredients:
10ml apple cider vinegar
100ml olive oil
10g anise seeds
1 large beetroot
2 large fennels
1 Granny Smith apple
¼ bunch dill, chopped
Method:
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.
Looking for more Autumn salad ideas?
Try our Roasted Vegetable and Lentil Salad is a great way to showcase root vegetables, click here for the recipe
Travel to the Mediterranean with this risoni salad which is delicious warm or cold, click here for the recipe
A splash of maple syrup and nut butter, adds a touch of indulgence to the Asian broccoli salad, click here for the recipe
