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!
Notes
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.