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Crunchy Autumn Vegetable Salad

Yield 6 servings
To simplify preparation, you can substitute 2 1/2 cups of sliced canned beets.

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

Nutrition 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

How to Make It

  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.