2 beets
1 small fennel bulb
1 bunch mint leaves
2 oranges
¼ cup balsamic vinegar
 
Place beets in a pot, cover with 1 inch with water and boil for 20-30 minutes, 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.