- 20min prep
- 6min cook
1 bunch silverbeet, trimmed
1 beetroot, peeled, cut into matchsticks
1 granny smith apple, cut into matchsticks
2 celery stalks, thinly sliced
¼ cup walnuts, toasted
2 tablespoons pepitas, toasted
1 teaspoon fennel seeds, roughly crushed
¼ cup cider vinegar
¼ cup extra virgin olive oil
2 teaspoons Dijon Mustard
Pinch of sugar
Thinly slice silverbeet leaves and stems. Transfer to a large bowl. Add beetroot, apple, celery, walnuts and pepitas. Toss to combine.
Place fennel seeds, vinegar, oil, mustard and sugar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
Drizzle dressing over salad. Toss gently to combine. Serve immediately (see notes).