2 large beets, cooked & diced
1 head endive, torn into bite sized pieces
1 orange or grapefruit
50 ml plain yogurt 4 tbsp
10 ml whole grain mustard 2 tsp
salt & pepper to taste
Mix together beets and endive in large salad bowl. Finely grate the rind from the orange. With a sharp knife; remove peel and white pith. Cut out segments, catching the juice in a bowl and add segments to the salad. Add orange rind, yogurt, mustard and seasoning to the orange juice. Mix thoroughly, spoon over the salad.
Serves 4