Ingredients (4 servings)
4 large carrots
4 beetroot (300g each), washed, trimmed, peeled
¼ cup pecans, roughly chopped
2 tablespoons sultanas
2 cups fresh flat-leaf parsley leaves
1½ teaspoons fennel seeds
2 teaspoons Dijon mustard
¼ cup apple cider vinegar
1½ tablespoons extra virgin olive oil
Make Fennel dressing: Place fennel seeds in a mortar. Pound with a pestle until crushed (see notes). Whisk mustard, crushed fennel seeds, vinegar and oil together in a small bowl. Season with salt and pepper.
Using the grater attachment on a food processor, coarsely grate carrot. Transfer to a bowl. Continue process with beetroot, placing in a separate bowl to the carrot.
Add pecans, sultanas and parsley to carrot. Pour over dressing. Toss until well combined. Add beetroot (see Notes). Gently toss to combine. Serve.