Beet and Apple Salad with Citrus Honey Yogurt is a crisp, refreshing salad with no oil or refined sugar in sight!
The inspiration for this Beet and Apple Salad with Citrus Honey Yogurt came from one of my favorite restaurants — A16 in Oakland, CA. When I scour over the menu there, things sound so simple, yet the flavors never are. The menu changes often, which means when I like a dish I have to take notes about it on my phone so that I can try to recreate at home.
I tried A16’s version of this salad clear back in December, took a photo of it, made my notes, and made it at home a few times in early January. I loved it, but just hadn’t gotten around to posting it yet due to some sponsored posts that took priority.
All I can say is, this salad will help you beet the winter blues. 🙂
You like my beet humor? If you know me, you know a corny joke isn’t too far away…and that one was completely necessary.
Speaking of beets, I love buying bunches of baby beets and roasting them up ahead of time to toss into my salads or grain bowls. And don’t throw out those beet greens! You can use them in salads like my Roasted Beet Salad with Goat Cheese and Orange, or store them in zip top bags in freezer to toss into soups.
Have you ever had a salad with ingredients nestled in a creamy yogurt before? I’ve had yogurt based dressings, but this is different.
A16’s version of this salad included the roasted beets, apple, and hazelnuts, and I added some fennel because it’s great in salads like this. It’s fresh, crunchy, and lends a mild anise flavor that balances out the sweetness. Plus those fennel fronds make the prettiest garnish for salads.
I used plain Greek yogurt here, and dressed it up with fresh orange and lemon juice, orange and lemon zest, and just enough honey to sweeten it up.
Even with the yogurt, I felt that the beet, apple, and fennel needed a little something. I simply squeezed more fresh orange and lemon juice over the top of the salad and sprinkled it with sea salt and called it done. If you want to use a dressing for your beet-apple-fennel salad, I highly recommend this one.
This Beet and Apple Salad with Citrus Honey Yogurt has fresh, clean flavors that celebrate winter citrus. And those winter blues? They’ve been kicked to the curb.
And now it’s Eat Seasonal time, where a group of bloggers join up to share recipes featuring seasonal produce! This month I used fennel, lemon, and orange from the list we were given. Thank you to our wonderful host Becky from The Vintage Mixer, and be sure to visit her February Seasonal Produce Guide for even more recipe inspiration this month!
You can get in on the fun too, using the hashtag #eatseasonal to share your seasonal recipes as well. Be sure to visit the links below for the other Eat Seasonal blogger’s recipes!
Beet Buckwheat Pancakes by Simple Bites
Citrus and Yogurt Fruit Pizza with Granola Crust by Completely Delicious
Spicy Cashew Spring Greens Soup by Letty’s Kitchen
Cauliflower Chickpea and Crispy Kale Tacos with Orange Tahini Sauce by Vintage Mixer
Lemon Poppy Seed Meringue Cookies by Project Domestication
Meyer Lemon & Thyme Semifreddo by Suitcase Foodist
Paleo Lemon Poppy Seed Bread by Joy Food Sunshine
Broccoli Cheese and Potato Soup by Foodie Crush
Tilapia with Tangerine Salsa by Healthy Seasonal Recipes
Orange and Arugula Smoothie Bowl by Floating Kitchen
Shredded Brussels Sprouts and Kale Salad with Orange and Avocado by Mountain Mama Cooks
Meyer Lemon and Honey Lassi by Kitchen Confidante
Roasted Veggie Buddha Bowls with Pesto by She Likes Food
Coconut Quinoa Bowls with Roasted Broccoli and Tahini Sauce by Cafe Johnsonia
Cilantro-Lime Chicken Soup Food for My Family
- 1 bunch baby golden beets, greens removed and ends trimmed
- 1 bunch baby purple beets, greens removed and ends trimmed
- Half a medium fennel bulb, thinly sliced (reserve fennel fronds for garnish)
- 1 medium apple (I used Fuji), chopped
- ½ cup toasted hazelnuts
- Juice of half an orange
- 1 tablespoon fresh lemon juice
- 1 cup plain 0% Greek yogurt
- 1 tablespoon fresh lemon juice, plus 1 teaspoon lemon zest
- 1 tablespoon fresh orange juice, plus 1 teaspoon orange zest
- 2 teaspoons honey
- ¼ teaspoon sea salt
- Preheat the oven to 375 degrees. Wrap the golden beets and purple beets in separate foil packets and place on a rimmed baking sheet. Roast for 45 minutes to 1 hour, or until the tip of a knife is inserted into the beets easily. Remove from heat and allow to cool.
- Using a paper towel, rub the beets until the peel comes off -- this is very easy! Cut each beet in half and then into small wedges.
- Combine the juice from half of the orange and the tablespoon of lemon juice and set aside.
- Whisk the Greek yogurt, lemon juice and zest, orange juice and zest, honey, and salt until combined.
- Assemble the salad:
- Place ¼ cup of the yogurt on the bottom of (4) salad plates. Dived the beet wedges, apple, fennel over the yogurt and drizzle with the orange-lemon juice mixture and salt and pepper, to taste. Garnish with the hazelnuts and fennel fronds. Serve and enjoy!
Depending on the size of your beets, you may have some left over. Simply store in an airtight container in the fridge.
I used pre-toasted hazelnuts for this recipe. They're a huge time saver!
If you'd like to dress your beet-apple-fennel salad in more than fresh citrus juice, I highly recommend the dressing from my kale salad.
Recipe by Flavor the Moments.