Kathleen Daelemans
INGREDIENTS
• 1 cup low fat plain yogurt
• 1 tablespoon olive oil
• 2 tablespoons fresh lemon juice
• 1/4 cup roughly chopped fresh mint
• 1/4 cup roughly chopped fresh cilantro
• Coarse salt to taste
• 1 pound beets, about two large, trimmed and peeled
• 1 large apple, peeled and cored
DIRECTIONS
In the bowl you’ll serve the salad in, whisk together yogurt, olive oil, lemon juice, mint and cilantro. Stir until combined, season to taste with salt. Set aside in refrigerator.
Using a v-slicer or the largest holes on a box grater, julienne the beets and apples. Add to bowl with dressing, toss to coat.
Serve immediately.
TIPS
If you can peel an apple, you can peel a beet. That’s right, an apple peeler is the perfect tool to peel a beet.
Copyright © 2002 by Kathleen Daelemans.
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