Recipes

Beetroot, Date and Fennel Seed Salad

Healthy Admin - Sunday, March 06, 2016

Written by Mussarrat Butt


Ingredients

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.
    BeetrootSalad1

  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
    BeetrootSalad3

  4. I then added some olive oil, apple cider vinegar and black pepper to help balance the sweet earthy flavors in this salad.
    BeetrootSalad4

  5. I teamed my beetroot salad with some spinach, tomato, cucumber and feta.
    BeetrootSalad5

Perfect for lunch on this hot day.

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