1 cup low fat plain yogurt
1/4 cup roughly chopped fresh mint
1 Tbsp. olive oil
1/4 cup roughly chopped fresh cilantro
2 Tbsp. fresh lemon juice
Coarse salt to taste
1 large apple, peeled and cored
1 lb., about two large, trimmed and peeled
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.
Kathleen Daelemans, www.foodnetwork.com