Carrot and Beetroot Slaw with Fennel Dressing

taste.com.au

Tina Bina

I'm taking a long walk down Healthy Street in 2024, with a promise not to deprive myself.

4 large carrots

4 beetroot (300g each), washed, trimmed, peeled

¼ cup pecans, roughly chopped

2 tbsp sultanas

2 cups fresh flat-leaf parsley leaves

Fennel dressing

1 ½ tsp fennel seeds

2 tsp Dijon mustard

¼ cup apple cider vinegar

1 ½ tbsp extra virgin olive oil

Directions at taste.com.au

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