Beet and Apple Salad with Citrus Honey Yogurt
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, the dishes 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 beet apple 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 arugula beet salad, 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 perfect with these ingredients. 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 the one from this kale salad.
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.
More beet recipes you’ll love:
- Beet citrus salad
- Oven roasted beets
- Pickled beets by Simply Recipes
- Roasted beet salad
- Shrimp louie salad
Beet and Apple Salad with Citrus Honey Yogurt
For the salad:
- 1 bunch baby golden beets greens removed and ends trimmed
- 1 bunch baby purple beets greens removed and ends trimmed
- 1/2 medium fennel bulb thinly sliced (reserve fennel fronds for garnish)
- 1 medium apple I used Fuji, chopped
- 1/2 cup toasted hazelnuts
- 2 tablespoons orange juice
- 1 tablespoon fresh lemon juice
For the citrus honey yogurt:
- 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
- 1/4 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
Prepare the yogurt:
- Whisk the Greek yogurt, lemon juice and zest, orange juice and zest, honey, and salt until combined.
Assemble the salad:
- Place 1/4 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!
- Wash the beet greens thoroughly and reserve for salads, soups, or pastas! You can chop them and store in zip top bags in the freezer as well.
- 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.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.