Roasted Beet Salad with Herbs, Pickled Onion and Champagne Yogurt Dressing

Ingredients

For the salad

• 1 cup baby gem lettuce

• ½ cup red beets, roasted

• ½ cup golden beets, roasted

• 2 tablespoons Champagne yogurt dressing (see below)

• 2 tablespoons extra virgin olive oil

• 1 tablespoon red onion, pickled

• 2 tablespoons fresh dill sprigs

• 2 tablespoons fresh mint, chopped

• 1 tablespoon fresh Italian parsley, picked

• 1/8 teaspoon Maldon salt

• 1/8 teaspoon black pepper, fresh cracked

For the Champagne Yogurt Dressing (makes about 2 cups)

• 1 cup Cabot Plain Greek Yogurt

• ½ cup Brut Champagne

• 2 tablespoons lemon juice

• ½ cup olive oil

• 1 tablespoon salt