Trim off the end of the fennel bulb and then cut it in half lengthwise.  Rotating it to sit on the flat, cut side, begin to thinly slice both halves of the fennel bulb. Pile the sliced fennel into a bowl.

Add in the raw almond slices, the chopped fennel fronds, and the sliced beets.

Dress the veggies with the Yuzu Hot Sauce, a drizzle of olive oil and a pinch of salt.  Gently toss and serve.