Beet and Fennel Gratin with Mint-Coconut Cream Sauce

Ingredients

1 teaspoon coconut oil

¼ cup sliced shallot

1 can coconut milk

½ cup soaked cashews

1 tablespoon apple cider vinegar

½ teaspoon salt

¼ teaspoon black pepper

½ cup chopped mint leaves

1 pound baby beets

1 fennel bulb

¼ pound baby beets

3 tablespoons coconut oil

1 teaspoon salt

1 teaspoon black pepper

flaky sea salt

Tools

measuring spoons

spatula

liquid measuring cup

blender

June Oven

cast iron skillet

mandoline

4 medium bowls

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