Best with Organic Cooked Beets

Tangerine Beet Salad with Glazed Walnuts

Prep Time: 5 min Servings: 4

What to do

  1. Whisk all of the ingredients for the vinaigrette together in a large serving bowl.
  2. 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.
  3. 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)