1 cup low fat plain yogurt 1 Tbsp. olive oil 2 Tbsp. fresh lemon or Mandarin juice 1 large apple, peeled & cored ¼ cup roughly chopped fresh mint ¼ cup roughly chopped fresh cilantro Coarse salt, to taste 1 lb. beets, 2 large, trimmed & peeled

In the bowl you’ll serve the salad in, whisk together yogurt, olive oil, citrus juice, mint & 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 & apples. Add to bowl with dressing, toss to coat. Serve immediately.

From Kathleen Daelemans, www.foodnetwork.com