Written by Mussarrat Butt

1 large beetroot
2 tsp fennel seeds
6 pitted dates
1 tbsp apple cider vinegar
1 tbsp virgin olive oil
1/2 tsp freshly ground black pepper

Method

1. I toasted my fennel seeds in my cast iron skillet to help release aroma and essential oils from the seeds.
   
   
   
2. I let my toasted fennel seeds cool, whilst I peeled and grated my beetroot.
3. I chopped the dates and added them to my grated beetroot along with the cooled toasted fennel seeds
   
   
   
4. I then added some olive oil, apple cider vinegar and black pepper to help balance the sweet earthy flavors in this salad.
   
   
   
5. I teamed my beetroot salad with some spinach, tomato, cucumber and feta.
   
   

Perfect for lunch on this hot day.