Ingredients:
1 lb fresh beets, peeled,boiled until tender and then slicevery thinly
2 tablespoons Dijon mustard
1 tablespoon tarragon vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup lite olive oil or 1/4 cup virgin olive oil
1 cup plain yogurt
Directions:
Thoroughly combine mustard, vinegar, salt,& pepper.
Slowly whisk in the olive oil, pouring in a slow steady stream whisking all the while.
Stir in the yogurt to finish the dressing.
Pour the mustard cream over the beets, toss, cover and refrigerate for at least an hour.
Servings: 8
Time preparation: 15 min.
Time total: 30 min.