Blood Orange, Tangerine and Beet Salad with Maple-Orange Vinaigrette

By • January 14, 2012 • 14 Comments

27 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: There's such a wonderful variety of beautiful, juicy oranges at all the markets now, it's hard not to want to take advantage of them. You can use any oranges you want here, though. Once you roast the beets (which can be done ahead), this salad comes together in about 15 minutes, making it a perfect weeknight dish. Note: using a rosemary flavored olive oil makes all the difference to this salad. To make it, put a fresh spring of rosemary in 1 cup olive oil and let sit for at least 1 day. Make sure the rosemary is submerged. Remove when you have the strength of rosemary flavor you want. TheWimpyVegetarian

Serves 2

Orange and Beet Salad

  • 7 - 8 baby beets (2 bunches)
  • 1 blood orange
  • 1 tangerine
  • 1 teaspoon minced fresh rosemary leaves
  • 1 teaspoon whole oregano leaves

Maple - Orange Vinaigrette

  • 2 teaspoons freshly squeezed orange juice
  • 1 tablespoon maple syrup (Grade B)
  • 1 teaspoon sherry wine vinegar
  • pinch kosher salt
  • 1 tablespoon rosemary olive oil (see headnote)
  1. Preheat the oven to 400F. Remove the leafy stalk and tail from the beets, rub in olive oil, and sprinkle with 1 teaspoon kosher salt. Wrap in foil, place in an oven-proof pan, and roast until tender. The length of time will be dependent on the size of the beets, but it will likely take a couple hours. The beets can be roasted ahead and refrigerated until you're ready to use them.
  2. Slice the top and bottom off the oranges, and using a sharp knife, carefully slice away the skin and pith of the oranges so that only the fruit is remaining. Slice the oranges into 1/4" or 1/2" thick little slabs.
  3. Peel the beets and slice.
  4. Whisk all of the vinaigrette ingredients together, except the rosemary oil, until the salt is dissolved. Whisk in the olive oil as you drizzle it over the vinaigrette.
  5. Arrange the orange slices on a plate. Sprinkle on the minced rosemary. Place the beets around and over the oranges and sprinkle on the oregano. Drizzle the dressing over it.
Jump to Comments (14)

Comments (14) Questions (0)

Default-small
Default-small
Img_0307

12 months ago Chef Carlos

Very nice looking and tasting recipe, I added feta to add to the flavor and presentation, and because beet salads just need white cheese in general. Big hit with the braised short rib burgers my friend Hy prepared. Would be good for Thanksgiving

Summer_2010_1048

almost 3 years ago Midge

What a gorgeous salad. Just saved it to try very soon.

Me

almost 3 years ago TheWimpyVegetarian

Thanks Midge!! I hope you have a chance to try it and like it :-)

Newliztoqueicon-2

almost 3 years ago Lizthechef

Pretty salad, Susan - the blood oranges are just coming into our markets - always remind me of Italy...

Me

almost 3 years ago TheWimpyVegetarian

Thanks Liz! Blood oranges might be my favorite oranges, and yes, definitely remind me of Italy too!

Img_0733

almost 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Yum

Me

almost 3 years ago TheWimpyVegetarian

Thanks Drb!

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I love this salad, have the beets and everything for this, no blood oranges but have every other kind here right now. Lunch tomorrow! Wonderful recipe.

Me

almost 3 years ago TheWimpyVegetarian

Thanks sdebrango! I hope you like it! It was my lunch today with a kale and quinoa salad :-)

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

will report back tomorrow but you can't miss with this flavor profile. Oranges and beets are such a perfect match, Never thought of rosemary but it makes total sense. Fresh, earthy flavors. Love it.

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I made the rosemary olive oil last night and enjoyed this delicious salad for dinner tonight, its so good its going to be lunch again tomorrow. The rosemary oil is a perfect match with the beets and orange. The only thing I changed was the amount of maple syrup, I used 2 tsp because the orange I used was so sweet. Love this!!

Me

almost 3 years ago TheWimpyVegetarian

Thanks for letting me know, s!! I'm so happy you liked this salad - the rosemary oil really makes a difference to the flavor. Yay!!

Me

almost 3 years ago TheWimpyVegetarian

Thanks, DOM! It's just a big celebration of the fabulous oranges we have in the stores now.

30457_1509902792706_1388455895_31381227_7661426_n

almost 3 years ago Dessert's On Me

this looks so refreshing! :)