Recipe

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

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Photo by ChezSuzanne

This recipe was entered in the contest for Your Best Citrus Recipe
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ChezSuzanne's 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...
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.

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Serves 2

Orange and Beet Salad:

7 - 8 baby beets (2 bunches) Ask a question about this ingredient

1 blood orange Ask a question about this ingredient

1 tangerine Ask a question about this ingredient

1 teaspoon minced fresh rosemary leaves Ask a question about this ingredient

1 teaspoon whole oregano leaves Ask a question about this ingredient

Maple - Orange Vinaigrette:

2 teaspoons freshly squeezed orange juice Ask a question about this ingredient

1 tablespoon maple syrup (Grade B) Ask a question about this ingredient

1 teaspoon sherry wine vinegar Ask a question about this ingredient

pinch kosher salt Ask a question about this ingredient

1 tablespoon rosemary olive oil (see headnote) Ask a question about this ingredient

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.
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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.
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Peel the beets and slice.
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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.
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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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13 Comments on Blood Orange, Tangerine and Beet Salad with Maple-Orange Vinaigrette

Midge added 4 months ago

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

ChezSuzanne added 4 months ago

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

Lizthechef added 4 months ago

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

ChezSuzanne added 4 months ago

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

drbabs added 4 months ago

Yum

ChezSuzanne added 4 months ago

Thanks Drb!

sdebrango added 4 months ago

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.

ChezSuzanne added 4 months ago

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

sdebrango added 4 months ago

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.

sdebrango added 4 months ago

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!!

ChezSuzanne added 4 months ago

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!!

ChezSuzanne added 4 months ago

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