Crunchy Autumn Vegetable Salad Recipe

Name: Crunchy Autumn Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Crunchy Autumn Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crunchy Autumn Vegetable Salad

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