Shredded Beet and Fennel Salad
Ingredients:
- ½ cup maple pecans or walnuts (125ml)
- 1 raw beet peeled and grated coarsely
- 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)
- 1 tablespoon balsamic vinegar (15ml)
- ¼ cup olive oil (60ml)
- 6 oz stilton cheese crumbled
- Salt and pepper to taste
Method:
Grate the beets, fennel and apple. Keep them in separate bowls.
Toss the beets with the mint, basil, balsamic vinegar and oil.
Gently add the fennel and apple, season with salt and pepper to taste, and toss to combine.
Top with cheese and nuts and serve.