Grated Beet, Fennel and Apple Salad
Grated Beet, Fennel and Apple Salad
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.