Beet & Citrus Salad with Creamy Dressing

Beet & Citrus Salad with Creamy Dressing

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Serves 4

100g extra light philly

100g low fat natural yogurt

1½ tbsp horseradish

1 tbsp lemon juice

1 tsp Dijon mustard

½ tsp splenda

¼ tsp tabasco sauce

3 raw beetroot

1 grapefruit

1 navel orange

1 bunch watercress

2 finely chopped spring onions.

Combine philly, yogurt, horseradish, lemon juice, mustard, splenda and tabasco and blend until smooth.  If neccessary thin with a little skimmed milk.

Trim the beetroot, cook in boiling salted water until tender, about 15-20 mins.  Drain, cover with cold water, cool.  Peel and cut into thin slices, and then into strips about ½" wide.

Remove the skin and white pith from the grapefruit and orange.  Cut the segments from their membranes. Cut orange in half and cut into thin semi-circles.

Arrange watercress on a plate.  Top with the beets, then the citrus fruits.  Stir the dressing and drizzle over the salads, sprinkle with onions.