Summer Roots with Lemon, Fennel & Date Dressing
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Prep: 20 mins
Cook: 5 mins
Ruby roots married with brilliant sprouts and a date dressing on the side.
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Ingredients you'll need
  • A handful of dates
  • 1 lemon
  • 2 tsp fennel seeds
  • A 400g bunch of purple carrots
  • A 227g punnet of mixed bean sprouts
  • 1 beetroot
From your kitchen
  • 4 tbsp cold water
  • 1 tsp olive oil
  • Sea salt and freshly ground pepper
  • 4 tbsp cold water
Step by step this way
  • 1.

    Pop the dates in a pan with the zest and juice from your lemon, 1 tsp of the fennel seeds and 4 tbsp water. Simmer for 2 mins till the dates are soft. Blend in a food processor till smooth. Season.

  • 2.

    Trim the tops off the carrots. Chop a handful of the carrot tops and set aside. Peel or scrub the beetroot and carrots. Coarsely grate them. Fold the sticky date dressing through the roots.

  • 3.

    Gently toss the sprouts through the salad, or mound on top. Scatter over the chopped carrot tops. Drizzle over 1 tsp oil and scatter over the remaining fennel seeds.

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