Winter Citrus Salad with Pickled Beets & Orange-Tahini Yogurt

Winter citrus is one of my great joys — and the Cara Cara orange is a true favourite. Sweeter and less acidic than other varieties, with its blush-pink flesh and subtle berry notes, it brings brightness and balance to colder days. I’m known to fill up an entire bag at the farmers market the moment I see them — they’re perfect in both sweet and savoury dishes, but I especially love them in salads like this one.

This vibrant, crunchy salad brings together juicy Cara Cara segments, quick-pickled beetroot, shaved fennel, fresh herbs, a tangy orange tahini yogurt, and a final hit of citrusy sumac.

It’s a simple but thoughtful way to eat with the seasons — something I always come back to in my cooking and my nutrition. I love how different produce offers the body what it needs at different times of year — like a natural boost of vitamin C in winter through citrus and greens.

If you’re looking for a fresh, nourishing, make-ahead friendly salad to carry you through the cooler months, this one delivers: crisp, creamy, a little sweet, and packed with colour.

I love it with a soft-boiled egg and some crunchy seeded crackers, but it’s super versatile — try it with grilled fish, chicken, lentils or whatever protein you’ve got on hand.

Lunch

Dinner

A Little Longer

Serves 2

Prep Time 10 Mins

Cook Time 40 Mins

Method

1
Roast & pickle the beets - preheat the oven to 200°C. Place the beets in a bowl, drizzle with olive oil, season generously with salt and pepper, and toss to coat. Wrap each beet snugly in foil and transfer to a baking tray. Roast for about 40 minutes, or until tender when pierced with a knife. Once cool enough to handle, peel off the skins (gloves or a paper towel help here). Slice into 2cm-thick half-moons and place in a bowl. Add the sherry vinegar, a good pinch of salt, and the maple syrup. Toss gently, then chill in the fridge to let the flavours settle.
2
Prep the salad - peel the oranges and slice into thin rounds, then cut the rounds in half. Discard any seeds. In a large bowl, combine the orange slices with the rocket, shaved fennel, and torn mint leaves. Set aside.
3
Make the orange tahini yogurt - in a small bowl, stir together the tahini, yogurt, and half the orange zest until smooth and creamy. Season to taste and set aside.
4
Whisk the dressing- in a separate bowl, whisk together the olive oil, white wine vinegar, maple syrup, and remaining orange zest. Season lightly with salt and pepper. Pour the dressing over the salad and toss gently to coat.
5
Assemble — Spoon a generous smear of the orange tahini yogurt onto each plate. Top with the dressed salad, then scatter over the chilled pickled beets. Sprinkle with sumac for a pop of colour and tang. Serve with soft-boiled eggs and some crisp seeded crackers for texture and crunch.