2 lbs beets
5 oz arugula
2 tangerines, peeled and sliced
1/4 cup glazed walnut pieces
1/3 cup red onions sliced
1/3 cup pine nuts toasted
2 tbsp maple syrup or honey
1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tsp garlic powder
Ground black pepper to taste

To make the salad prep super easy, use precooked beets. Or you can cook your own beets up to a couple of days ahead of time. Heat the oven to 400° F and cover a baking sheet with aluminum foil. Thoroughly rinse beets under tap water to eliminate any dirt. Cut away the fibrous tops and bottoms from each beet. Encase each beet individually in foil and place them on the baking sheet. Bake for about one hour or until the beets are tender enough to be pierced easily with a fork. Remove from the oven and open the foil with caution. Allow to cool down before peeling. After the beets have cooled, easily peel them under running water using your fingers or a blunt knife. The skins should slip off effortlessly. Cut cooked beets into desired size and shape slices. In a small bowl, add maple syrup or honey, olive oil, balsamic vinegar, Dijon mustard, garlic powder, and pepper and whisk until well combined. In a large salad bowl, add arugula, beets, tangerine, walnuts, pine nuts, onion, and dressing. Mix gently with tongs until well combined. Serve immediately.