8 medium beets
\n1\/4 C. plain nonfat yogurt
\n3 T. light sour cream
\n3 T. cider vinegar
\n1 T. whole-grain prepared mustard
\n1\/2 tsp. salt
\n1\/8 tsp. ground allspice
\n2 small Granny Smith apples (about 4 oz. each), cored and diced
\n4 oz. cooked potato, pared and diced
\n8 romaine lettuce leaves<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nServing Size: ~ 1\/2 C.<\/p>\n
Calories: 141
\nFat: 1g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n