With a julienne peeler, cut the carrots, beet, and apples into

matchsticks. Add to a bowl and toss briefly.

In a blender or food processor fitted with the S blade, blend the

mango, lemon juice, honey, salt, and pepper until smooth. Add the oil and whisk (do not blend!) until well combined.

Add the dressing to the salad and toss to coat. Sprinkle with almonds

and garnish with mint leaves, if using.