Crunchy Autumn Vegetable Salad

recipe
To simplify preparation, you can substitute 2 1/2 cups of sliced canned beets.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 99
Caloriesfromfat 9 %
Fat 1 g
Satfat 0.3 g
Monofat 0.2 g
Polyfat 0.3 g
Protein 4.1 g
Carbohydrate 21 g
Fiber 4.3 g
Cholesterol 1 mg
Iron 1.7 mg
Sodium 286 mg
Calcium 103 mg

Ingredients

Salad:
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
Dressing:
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

Preparation

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.

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.

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.

Note:

November 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note