3 tablespoons red wine vinegar
3 medium beets, steamed, peeled and julienned
1/2 cup plain yogurt
1 small clove garlic, minced
1 tablespoon minced fresh tarragon, cilantro or dill
1/2 small lemon
2 apples, halved, cored, and cut into 1/8-inch slices
1 1/2 quarts green leaf lettuce
1/4 cup toasted pecans, chopped coarse (can substitute with walnuts)
Recipe by: Beth Blessing
Drizzle vinegar over beets; refrigerate overnight.
Mix yogurt, garlic and tarragon in small bowl. Season to taste with salt, if necessary, and pepper to taste; set aside.
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.