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+ servings
Summer Root Salad

Fennel Apple Beet Salad with Turmeric Citrus Vinaigrette

Fennel apple and beets shine in this fresh crunchy and citrusy salad that is as colorful as it is perfectly balanced.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Salad
Cuisine European
Servings 4



  • 1 fennel bulb finely sliced
  • 1 medium apple (honeycrisp, cosmic crisp or gala)
  • 1 small carrot peeled and finely julienne
  • 1 small cooked beet (peeled)
  • 10 small cubes of Violife feta cheese
  • 2 sprigs of green onion or chives finely minced

Turmeric Citrus vinaigrette

  • 1 tbsp apple cider vinegar
  • 2 tbsp fresh lemon juice
  • 1 tbsp agave syrup
  • 1/2 tsp turmeric powder
  • 1/2 tsp garlic powder
  • salt & pepper

Optional Toppings

  • 1 tbsp roasted pumpkin or hemp seeds
  • 2-4 candied pecans or slivered almonds


Cook the beets

  • Roasting: Bake at 400 F for 45 minutes until tender. Set aside and remove the skin.

Prepare the vinaigrette

  • Combine all the ingredients in a mason jar. Close it tightly and shake well.

Prepare the salad

  • Cut off the long part of the fennel. Cut the bulb in half. Remove the hard core and finely slice.
  • Cube the beets, the apple and set aside. Cube the Violife feta.
  • Peel and julienne the carrot.
  • Dice the green onions or chives

Putting it together

  • Combine the apple, fennel, green onion, beet, feta cubes.
  • Add the vinaigrette and mix well. Set aside for a few minutes.
Keyword gluten-free, Salad
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