8 medium beets
1/4 C. plain nonfat yogurt
3 T. light sour cream
3 T. cider vinegar
1 T. whole-grain prepared mustard
1/2 tsp. salt
1/8 tsp. ground allspice
2 small Granny Smith apples (about 4 oz. each), cored and diced
4 oz. cooked potato, pared and diced
8 romaine lettuce leaves

Preheat oven to 425oF. Cut a 24″ sheet of foil. Thoroughly wash beets; cut stems and leaves 1″ above beet crowns. Arrange beets on foil; securely seal ends to make a tight packet. Transfer packet to baking sheet. Bake 1 1/2 hours, until beets are soft when pierced by a knife. Unwrap; let stand until cool enough to handle. Slip off skins; cut each beet into 8 wedges. Meanwhile, in large bowl, combine yogurt, sour cream, vinegar, mustard, salt and all- spice; stir in baked beets, apples and potato. To serve, line 4 plates with 2 lettuce leaves each. Arrange one-fourth of the beet mixture on each plate.

Yield: 4 servings
Serving Size: ~ 1/2 C.

Calories: 141
Fat: 1g
Fiber: 3g