Apple Beet Salad with Creamy Diil Dressing
Tangy and tasty salad that combines fall/winter fruit and beets with a creamy dressing. Feel free to use canned or pickled beets in place of the fresh beets to save time.
red wine vinegar
steamed, peeled and juliened
sour cream, light
minced, 1 small clove
salt and black pepper
tart, prefer granny smith, halved, cored, and cut into 1/4-inch slices
mixed, like Boston, leaf or romaine
toasted and coarsely chopped
In a medium bowl, drizzle vinegar over beets and combine until beets are well coated, refrigerate overnight. You can also use canned or pickled beets to save time.
Stir together yogurt, mayonnaise, sour cream, garlic and dill in small bowl.
Season with salt and pepper if desired. Squeeze lemon juice over apple slices. Toss to coat. Arrange greens on platter or plates.
Arrange julienned beets over the greens. Top with a decorative arrangement of apple slices.
Either dress the salad just before serving or simply serve the dressing at the table on the side to prevent the dressing from turning pink from the beet juices.
Before serving sprinkle with the toasted pecans.