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
How to Make It
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.
This salad is fantastic - a creamy, tangy dressing, and the beets paired perfectly with the horseradish. I would use a little less dressing if you don't want the celeriac and fennel to be a touch soggy, but the green beans had a nice crispness. Make sure to plate just before serving for best presentation, or beets turn things pink.
I've never been so disappointed in a Cooking Light recipe. It was very bland. The texture was not crunchy. The beets turned everything pink, didn't even look appetizing. It's going in the garbage and I rarely throw food away.
This is an unusual but very delicious salad. Great use of more unusual autumn vegies. The horseradish gives it some zing, and it goes great as a side with roast beef. I would use this more for special occasions, but nothing wrong using it for a family meal. I prefer to use the beautiful and sweet chioggia beets with it.
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