Crunchy Autumn Vegetable Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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To simplify preparation, you can substitute 2 1/2 cups of sliced canned beets. Ingredients:
1 pound beets |
1/2 pound green beans, trimmed and cut in half |
3 cups shredded peeled celeriac (celery root; about 1/2 pound) |
1 1/2 cups shredded fennel bulb (about 1 small bulb) |
1/3 cup chopped fresh chives |
1/2 cup plain low-fat yogurt |
1/4 cup lemon juice |
3 tablespoons prepared horseradish |
1 tablespoon honey |
1 tablespoon dijon mustard |
3/4 teaspoon freshly ground black pepper |
1/4 teaspoon kosher salt |
Directions:
1. To prepare the salad, leave root and 1 inch stem on the beets, and scrub with a brush. Place beets in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 35 minutes or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots, and rub off skins. Cut into 1/4-inch-thick slices. Set aside.
2. Cook the green beans in boiling water for 4 minutes or until crisp-tender. Drain and rinse the beans under cold water, and drain well. Combine beans, celeriac, fennel bulb, and chopped chives in a large bowl.
3. To prepare dressing, combine yogurt and remaining ingredients, and stir well with a whisk. Pour over the green bean mixture, tossing to coat. Divide the beets evenly among 6 salad plates; top each serving with 1 cup green bean mixture.
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