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

January 14, 2012
0 Ratings
  • Serves 2
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

What You'll Need
  • 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.
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  • Chef Carlos
    Chef Carlos
  • Midge
  • Lizthechef
  • drbabs
  • TheWimpyVegetarian

9 Reviews

Chef C. November 24, 2013
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
Midge January 15, 2012
What a gorgeous salad. Just saved it to try very soon.
TheWimpyVegetarian January 15, 2012
Thanks Midge!! I hope you have a chance to try it and like it :-)
Lizthechef January 15, 2012
Pretty salad, Susan - the blood oranges are just coming into our markets - always remind me of Italy...
TheWimpyVegetarian January 15, 2012
Thanks Liz! Blood oranges might be my favorite oranges, and yes, definitely remind me of Italy too!
drbabs January 15, 2012
TheWimpyVegetarian January 15, 2012
Thanks Drb!
TheWimpyVegetarian January 14, 2012
Thanks, DOM! It's just a big celebration of the fabulous oranges we have in the stores now.
Dessert's O. January 14, 2012
this looks so refreshing! :)