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 wedges. Drizzle each salad with 2 tablespoons of the dressing and serve immediately.
Yield: 4 servings