April 2007
Apple, Beet and Crab Salad with Dill Dressing

5 medium-sized beets
4 TBS red wine vinegar
½ cup plain yogurt
½ cup mayonnaise, freshly made
2 small garlic cloves, minced
2-3 TBS finely chopped fresh dill
Salt and freshly ground black pepper to taste
4 tart apples, preferably Granny Smith
½ lemon
2 quarts mixed greens, washed and spun dry
¾ pound lump crab meat (Jonah or blue), picked over
½ cup walnuts, toasted and coarsely chopped
 

To Bake the Beets:

Wrap each beet in tin foil and bake in oven at 400ºF until tender. Remove from oven and let cool. Peel the skins off the beets and cut beets into one-quarter inch julienne strips. Drizzle red wine vinegar over beets and refrigerate until ready to use.

In a small bowl, mix together yogurt, mayonnaise, garlic, and dill. Season dressing to taste with salt and pepper. Set aside.

Peel, core, and halve the apples and cut into one-eighth inch slices. Squeeze lemon over the apple to prevent it from turning brown. Arrange the greens on individual plates or a platter. Arrange crabmeat, apple slices, and julienned beets over the greens. Top with the toasted walnuts. Drizzle salad with dressing or pass it separately.

If desired toss the greens with some of the dressing before plating. Do not toss greens or dressing with the beets because both will turn pink.