Beet, Apple and Fennel Salad

By Lynxa

Ingredients

• 1/2 cup maple pecans or walnuts
• 1 raw beet peeled and coarsely grated
• 1 Fuji apple peeled and, grated
• 1 fennel bulb, trimmed and grated
• 1/2 cup fresh mint, chopped (can sub with basil)
• 2 tablespoons balsamic vinegar
• 1/4 cup Vega EFA oil

Preparation

Step 1

Grate the beets, and fennel and apple keep in separate bowls. I found that using a mandolin was better for presentation and crunch, but if you find raw beets too crunchy than a grater is better.

Roast the pecans in a pan with a sprinkle of brown sugar.

Toss the beets with the mint, oil, and balsamic vinegar. Gently toss in the fennel and apple and top with pecans or other nuts.