Bring a medium pot of salted water to a boil. Add the broccoli and blanch
until tender, 2 minutes. Remove with a slotted spoon and place in an ice bath. Drain and pat dry.
Return the water to a boil, add the carrots
, and blanch until tender, 2 minutes. Remove with a slotted spoon and place in an ice bath. Drain
and pat dry.
Place 1 large lettuce leaf on each of 4 salad plates and arrange 1/4 cup of the chopped lettuce in the center of the lettuce leaf. Chop
1/4 of the broccoli and arrange equal amounts inside each lettuce leaf. Arrange the remaining broccoli flowerets and the carrots in each of the lettuce leaves. Cut each beet
slice into 4 sticks and arrange inside the lettuce leaves, alternating with the tomato
each salad with 2 tablespoons of the dressing and serve immediately.