Crunchy Autumn Vegetable Salad

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

Yield: 6 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 99
  • Calories from fat: 9%
  • Fat: 1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.1g
  • Carbohydrate: 21g
  • Fiber: 4.3g
  • Cholesterol: 1mg
  • Iron: 1.7mg
  • Sodium: 286mg
  • Calcium: 103mg


  • 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


  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.
My Notes

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

Add Note

Crunchy Autumn Vegetable Salad Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy