Savory Moments: Creamy beet and apple salad

Disclosure: This post is sponsored on behalf of #appleweek. Our generous sponsors, Swiss Diamond, Envy Apples, Imperial Sugar, Nordic Ware, Rodelle Vanilla, Flahavan's Irish Oatmeal, Nairn's and The Spice House have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.

A creamy and tangy dressing coats these crisp, sweet apples and soft, earthy beets for a delicious fall side dish.

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#AppleWeek is still going strong and I hope you have been enjoying everyone's amazing recipe contributions this week! I know I am! Hopefully you have found at least a couple, if not several, new apple recipes to try out this fall. Today I have a fall side dish that is super easy and also so tasty. I have to say that even my toddlers scarfed down this salad - it's that good.

I received some spices from The Spice House for #AppleWeek and one that I was especially excited to try was ground caraway. I've used the whole seeds several times, but never a ground version. I have been wanting to make a beet and apple salad ever since I tried one years ago and I thought caraway would be a lovely compliment to the flavors. I was correct - the flavors in this salad all go together so nicely and the contrast between the sweet crispy apples, the soft earthy beets, and the cool and tangy dressing go so well together.

We had this salad along with come cranberry chicken sausage and potato pierogi for a perfect autumn meal. This recipe will serve about 4 people as a side dish.

Top view of a bowl of creamy beet and apple salad.

Creamy beet and apple salad
10 oz. peeled and cooked* beets, diced (about 4 small/medium beets)
7 oz. crisp sweet apple (I used Gala), cored and diced (about 2 apples)
1/4 cup sour cream
1/4 cup whole milk yogurt
1 tablespoon apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground caraway
1 tablespoon minced chives, plus more for garnish

Place the diced beets and apples in a large bowl.

In a small bowl, whisk together the sour cream through chives. Gently stir the dressing into the beet and apple mixture. Cover and refrigerate for about one hour before serving.

Transfer to a serving bowl and top with extra chives.