Nutty beet salad recipe

Ingredients

• 3 tbsp red wine vinegar or fruit vinegar
• 3 cooked beets, grated
• 2 sharp eating apples
• 2 tbsp lemon juice
• 4 large handfuls mixed salad greens, to serve
• 4 tbsp pecans, to garnish

• ¼ cup plain yogurt
• ¼ cup mayonnaise
• 1 garlic clove, chopped
• 1 tbsp chopped fresh dill
• salt and pepper

1. Sprinkle vinegar over the beets, cover with plastic wrap, and chill for at least 4 hours.
2. Core and slice the apples, place the slices in a dish, and sprinkle with the lemon juice to prevent discoloration.
3. Combine the dressing ingredients in a small bowl. Remove the beets from the refrigerator and dress. Add the apples to the beets and mix gently to coat with the salad dressing.
4. To serve, arrange a handful of salad greens on each plate and top with a large spoonful of the apple and beet mixture.
5. Toast the pecans in a heavy, dry skillet over medium heat for 2 minutes, or until they begin to brown. Sprinkle them over the beets and apple to garnish.