Cut cooked beef into 3/4-inch strips. Layer mixed greens, red onion, beef strips, jicama and 1/2 cup shredded carrot in 3-quart straight-sided glass salad bowl. Combine yogurt, mayonnaise and chopped basil; spread over salad, covering top completely. Place remaining shredded carrot in center of yogurt mixture; sprinkle sliced basil over center of carrot. Garnish with radish roses, if desired. Cover with plastic wrap; carry salad to gathering in insulated container.