1 bunchmint leaves
2oranges or lemons
1⁄4 cupbalsamic vinegar
Place beets in a pot, with enough water to be an inch over the beets, and simmer.
While beets are cooking, slice fennel very thin. Chiffonade (cut into small ribbons) the mint.
Zest oranges/lemons and juice them into a bowl.
When beets are cooked, drain and rinse under cold water. Peel skin off beets (you might want to wear gloves) and chop into 1/4" thick quarter-rounds.
Put all ingredients into a large bowl and mix well.
Optional: Throw in some toasted walnuts, goat cheese or sheep feta and serve on farm-fresh lettuce. (Recipe♦180)