Recipe courtesy of Kathleen Daelemans
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Ingredients

Directions

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

Cook's Note

Even beet haters will love this salad. Okay, maybe not, but if any recipe could win over a fussy eater, it's this one. It's super simple to whip together and with a piece of grilled chicken or fish you've got another dinner in the bag. Tip: If you can peel an apple, you can peel a beet. That's right, an apple peeler is the perfect tool to peel a beet.

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