Harvest beet salad with tangerines and celeriac

Ingredients

• 1/4 cup toasted chopped pecans or hazelnuts
• 8 cups mixed greens , about 250 g
• 1 cup peeled julienned celeriac , or celery root
• 4 cooked (preferably roasted) peeled beets , about 375 g, or 398-mL can beets
• 4 tangerines , clementines or navel oranges
• 1/4 cup olive oil
• 1/4 cup cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh dill , or 1/2 tsp dried dill