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!
Ingredients
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
Instructions
- 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.
Nutrition
Calories: 277kcal, Carbohydrates: 40g, Protein: 11g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 9g, Cholesterol: 2mg, Sodium: 326mg, Fiber: 8g, Sugar: 29g
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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