Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: tiffluu
America's Test Kitchen/ATK

Serves 4 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.

Ingredients

INGREDIENTS

3 tablespoons Red wine vinegar

3 Medium beets , steamed, peeled, and julienned

1/4 cup Plain yogurt

1/4 cup Mayonnaise

1 Small clove garlic , minced

1 tablespoon Minced fresh dill

Table salt and ground black pepper

1/2 Small lemon

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

Preparation

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 julienned beets over the greens; top with toasted pecans. Drizzle salad with dressing and serve. Or serve salad and pass dressing separately.

Rate This Recipe

Scroll over the empty stars to rate.       Add a Recipe Comment