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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.