Beet Salad with Fennel and Mint

2   beets, washed and ends trimmed
1   small fennel bulb
1   bunch mint leaves
2   oranges
¼  cup balsamic vinegar
3   tablespoons organic extra virgin olive oil or flaxseed oil
Place beets in a pot; cover over with 1-inch of water. Boil for 30-40 minutes, or until a fork pierces easily through the middle of each beet. While beets are cooking, wash fennel and slice very thin. Chiffonade mint (chop into thin ribbons). Zest oranges and juice them into a bowl. When beets are cooked, drain them in the sink and rinse under cold water. Peel the skin off beets with hands and chop beets into ¼-inch thick, quarter rounds. Add all ingredients into a large bowl and mix well. Refrigerate.

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