Apple Beet Salad

Dress the salad after it has been individually plated. If not, the dressing turns an unappetizing pale pink. Serves 4
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
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.