Creamy Beet and Apple Quick Slaw

• 1 cup low-fat plain yogurt
• 1 tablespoon olive oil
• 2 tablespoons fresh lemon juice
• 14 cup of fresh mint, roughly chopped
• 14 cup fresh cilantro, roughly chopped
• coarse salt
• 1 lb beet, about two large, trimmed and peeled
• 1 large apple, peeled and cored

1. In the bowl you'll serve the salad in, whisk together yogurt, olive oil, lemon juice, mint and cilantro.
2. Stir until combined, season to taste with salt.
3. Set aside in refrigerator.
4. Using a v-slicer or the largest holes on a box grater, julienne the beets and apples.
5. Add to bowl with dressing, toss to coat.
6. Serve immediately.
7. The beet juice will color everything magenta very quickly, otherwise.
8. TIP: If you can peel an apple, you can peel a beet.
9. That's right, an apple peeler is the perfect tool to peel a beet.

lowfat plain yogurt, olive oil, lemon juice, mint, fresh cilantro, salt, beet, apple

Taken from www.food.com/recipe/creamy-beet-and-apple-quick-slaw-288346 (may not work)