citrus salad with oranges, tangelos, beets, maple vinaigrette
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5 from 1 vote

Winter Citrus Salad with with Maple-Orange Vinaigrette

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Cuisine: Salad
Servings: 2


Orange and Beet Salad

  • 7 - 8 baby beets 2 bunches
  • Olive oil salt, pepper and 2 sprigs of fresh rosemary
  • 1 blood orange
  • 1 Satsuma 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 [url]rosemary olive oil ∞[/url]


  • Preheat oven to 400° F.
  • Remove the tail and leafy stalk from the beets, rub with olive oil, and sprinkle with kosher salt, and a couple twists of freshly ground pepper. Wrap in foil, along with a couple rosemary sprigs. 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 may take a couple of hours. The beets can be roasted ahead and refrigerated until you're ready to use them.
  • Slice off the tops and bottoms of the oranges, and using a sharp knife, carefully slice away the skin and pith of the oranges so that only the fruit remains. Slice the oranges horizontally into 1/4" or 1/2" thick little slabs.
  • Peel the beets and slice.
  • Whisk all of the vinaigrette ingredients together, except the rosemary oil, until the salt is dissolved. Gradually whisk in the olive oil.
  • Arrange the orange and tangerine slices on a plate. Sprinkle most of the minced rosemary over the slices. Place the beets around and over the oranges and sprinkle on the oregano leaves, and the remaining rosemary.
  • Drizzle the dressing over the salad. 


Once you roast the beets (which can be done ahead), this salad comes together in about 15 minutes, making it a perfect weeknight dish.
Using a rosemary flavored olive oil makes all the difference to this salad.