What to do
- Whisk all of the ingredients for the vinaigrette together in a large serving bowl.
- Combine the beets, beet juice, and sliced fennel in a small bowl and toss to coat until the fennel shavings are stained pink. Add the arugula and spinach to the serving bowl with the vinaigrette and toss to coat.
- Arrange the sliced tangerines and scatter the beets and fennel around the salad. Top with the glazed walnuts and fennel fronds and serve.
What you’ll Need
Spiced Apple Cider Vinaigrette
3 tbsp apple cider vinegar
¼ cup extra-virgin olive oil
1 tbsp maple syrup
1 tbsp Dijon mustard
¼ tsp ground cumin
¼ tsp ground cinnamon
½ tsp kosher salt
½ tsp black pepper
1 package Love Beets Organic Cooked Beets, beet juice reserved
½ head fennel, cored and thinly sliced
4 cups arugula leaves
4 cups spinach leaves
2 tangerines, peeled and sliced
¼ cup glazed walnut pieces
1 tbsp fennel fronds (from the tops of fennel – optional)