Dress the salad after it has been individually plated. If not, the dressing turns an unappetizing pale pink.
Jarred pickled beets can be substituted for the fresh beets in this recipe.
Serves 4
| 3 | tablespoons red wine vinegar |
| 3 | medium beets , steamed, peeled, and julienned |
| 1/4 | cup plain yogurt |
| 1/4 | cup mayonnaise |
| 1 | small clove of garlic , minced |
| 1 | tablespoon fresh dill , minced |
| table salt | |
| ground black pepper | |
| 1/2 | lemon, small |
| 2 | tart apples , such as Granny Smith, halved, cored, and cut into 1/8-inch slices |
| 1 1/2 | quarts romaine lettuce , Boston lettuce, or leaf lettuce |
| 1/4 | cup toasted pecans , chopped coarse |
1. Drizzle vinegar over beets; refrigerate overnight.
2. Mix yogurt, mayonnaise, garlic, and dill in small bowl. Season to taste with salt, if necessary, and pepper to taste; set aside.
3. Squeeze lemon juice over apple slices. Place greens on platter or individual plates.
Arrange apple slices and julienne beets over the greens; top with toasted pecans.
Drizzle salad with dressing and serve. Or serve salad and pass dressing separately. – Erin Wulff