Source: dLife

A raw beet salad topped with a dill flavored, yogurt dressing.

Servings

1 lb fresh whole beets , scrubbed with tops removed
2 cup Lettuce, Boston, fresh, shred/chpd , bite-size pieces (can use mache, curly endive, etc.)
0.5 cup plain nonfat yogurt
2 tbsp fresh dill weed , chopped
1 tbsp red wine vinegar
2 tsp sugar
0.25 tsp salt
0.25 tsp black pepper , freshly ground
2 tbsp chopped walnuts

1 Boil the beets for 2 minutes. Drain and rinse with cool, running water. Peel and coarsely grate the beets.
2 Divide the salad greens between 4 salad plates. Arrange grated beets on top of greens.
3 In a small bowl, combine yogurt, dill, vinegar, sugar, salt, and pepper.
4 Pour the mixture over the salads and sprinkle with some of the walnuts. Serve immediately.

In place of dill, consider fresh tarragon, if in season. With either herb, this salad's dressing is a refreshing combination. Think of this salad when you're serving roasted or grilled chicken or fish.