January Recipes

Winter Citrus, Fennel and Beet Salad

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Plate of Winter Citrus Fennel and Beet Salad
Hands On:
80 minutes
Total Time:
80 minutes


  • 3 large red beets
  • 2 tbsp Gustare Vita extra virgin olive oil, divided
  • ½ tsp kosher salt, divided
  • ½ tsp black pepper, coarse-ground, divided; plus additional for garnish
  • 2 Cara Cara oranges
  • 2 mandarin oranges
  • 1 lime
  • ½ cup fresh Cara Cara orange juice
  • 1 tbsp fresh lime juice
  • 2 tbsp Gustare Vita red wine vinegar
  • 1 cup Hy-Vee plain Greek yogurt
  • 2 tbsp fermented honey sauce with organic garlic, or Hy-Vee honey
  • 1 small head fennel, trimmed and thinly sliced; fronds reserved for garnish
  • 1 cup red pearl onions, peeled and halved
  • 2 cups baby kale, lightly packed
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Preheat oven to 425°. Leave 1-inch of roots and stems on beets. Scrub well. Place beets on a large piece of heavy foil. Drizzle with 1 tablespoon olive oil; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Wrap tightly; place in a large rimmed baking pan.
Roast beets for 45 to 60 minutes or until tender. Cool slightly; rub off skins with paper towels. Remove and discard roots and stems. Cut beets into thin slices, then cut slices in half; set aside.
Peel Cara Cara, mandarin oranges, and lime. Slice oranges; cut segments from lime. Cover and refrigerate citrus fruit. For dressing, combine Cara Cara orange juice and lime juice. Whisk in remaining 1 tablespoon olive oil, vinegar, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper.
To serve, combine yogurt and fermented honey in a small bowl. Spread mixture onto 4 serving plates. Top with beets, orange slices, lime segments, fennel, pearl onions, and kale. Spoon dressing over each salad. Garnish with fennel fronds and course ground pepper, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 7g 9%
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 240mg 10%
Total Carbohydrate: 47g 17%
Dietary Fiber: 8g 29%
Sugars: 32g 64%
Protein: 10g 20%

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