2 cups spinach leaves, washed and checked

1 red beet, raw, or use 1 Gefen Organic Beet (if using there’s no need to bake it)

1 yellow beet, raw

1 large orange, sliced

1/2 head fennel

1/2 cup honey-roasted pecans, coarsely chopped

1/2 cup oil

1/3 cup orange juice

1/4 cup sugar

2 tablespoons  Kedem Red Wine Vinegar

2 teaspoons mustard

black pepper