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

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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

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

  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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