Hearty Beet and Fennel Salad

Ease of Preparation: Moderate

Yield: 6-8 servings

Ingredients:

½ cup maple pecans or walnuts (125ml)

1 raw beet peeled and coarsely grated

1 Fuji apple or Granny smith, peeled, cored, grated

1 fennel bulb trimmed and grated

½ cup fresh mint, roughly chopped (125ml)

2 tablespoons fresh basil (30ml)

2 tablespoons balsamic vinegar (30ml)

1/4 cup olive oil (60ml)

6 oz Stilton cheese crumbled

Method:

Grate the beets, and fennel and apple keep in separate bowls.

Toss the beets with the mint, basil, oil, and balsamic vinegar.

Gently toss in the fennel and apple and top with cheese and nuts.

Serve immediately.