If you’ve ever read any of my Beet Recipe posts, you know that I did not like beets growing up, but came to love them after I tasted my first Roasted Beet Salad. During the summer, beets abound at the farmer’s market and in my CSA Box, so I have plenty of opportunities to experiment with beets and beet greens. Last summer, I made Pasta with Roasted Beets, Beet Greens and Pine Nuts and Beet and Apple Soup.
This summer, I’ve made a few salads using both the beet greens and beet root, including a Warm Roasted Beet and Beet Green Salad with Yogurt Sauce. I’ve been using Yogurt Sauce on Roasted Vegetables too. So, when I saw a salad on the menu of a local menu recently that paired beets and apples, I immediately thought of making this and serving it with a Honey Lemon Yogurt Dressing.
Served on top of some soft lettuce greens (also from my CSA Box), this Beet, Apple and Walnut Salad with Honey Lemon Dressing had lots of different textures going on. I hope you enjoy this as much as I did.
This week on Food Network’s Summer Fest, a group of talented bloggers are featuring farm fresh recipes using Beets that are in season. Each week, recipes using farm fresh produce will be featured on the Food Network website along with recipes by a group of fabulous food bloggers.
Be sure to check out the following recipes from all my friends participating in this week’s Summer Fest!
Jeanette’s Healthy Living: Roasted Beet and Apple Walnut Salad With Honey Yogurt Dressing
What’s Gaby Cooking: Beet, Corn and Quinoa Salad
Chez Us: Pickled Beets
From My Corner of Saratoga: Roasted Beet and Goat Cheese Napoleon
Feed Me Phoebe: Spaghetti With Beet Greens and Blistered Tomatoes
Virtually Homemade: Orange Roasted Chicken With Beets and Green Beans
Napa Farmhouse 1885: Roasted Beet and Avocado Salad With Meyer Lemon Marmalade Vinaigrette
Thursday Night Dinner: Beet, Carrot and Ginger Soup
HGTV Gardens: Garden-to-Table: Beets
Cooking With Books: Roasted Beets, Carrots and Goat Cheese Tartine
FN Dish: Better Beets
- 4 handfuls salad greens
- 3 roasted beets, sliced
- 1 apple, peeled, cored, diced
- ½ lemon
- 3 tablespoons walnuts, toasted
- ¼ cup non-fat Greek yogurt
- 2 teaspoons extra virgin olive oil
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- dash of salt
- lemon zest
- Place salad greens on a large round plate. Toss apples with juice of ½ lemon. Arrange roasted beets, apples and walnuts on top.
- Make Yogurt Dressing by mixing together yogurt, olive oil, honey and vinegar. Season with salt.
- Serve salad with dollops of Yogurt Dressing. Sprinkle a little lemon zest on top of the Yogurt Dressing dollops.