Go Back
+ servings
overhead shot of beet and apple salad with fork alongside

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!

Leave a Review »


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.


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!