Preheat oven to 425f/220c
Place salmon on parchment, skin side down and sprinkle with salt
Combine orange juice, lemon juice, sugar and beetroot. Cook over medium heat until mixture starts to thicken (about 5 to minutes). Strain liquid into small bowl. You can reserve beets for another use (like beet pancakes!). Brush salmon with glaze and roast in oven for 15 minutes. Salmon should be firm and flaky. Let rest for 5 minutes.
While the fish is in the oven, combine vinegar, orange juice, lemon juice, salt, and sugar. Whisk in olive oil. Assemble salad on platter. Lightly dress with vinaigrette, and top with salmon.