Crunchy Autumn Vegetable Salad

Ingredients

• 1 pound beets 
• 0.8 teaspoon pepper black freshly ground
• 3 cups celery root shredded peeled celery root;
• 1 tablespoon dijon mustard 
• 1.5 cups fennel bulb shredded 1 small bulb
• 0.3 cup chives fresh chopped
• 0.5 pound green beans trimmed cut in half
• 1 tablespoon honey 
• 3 tablespoons horseradish prepared
• 0.3 teaspoon kosher salt 
• 0.3 cup juice of lemon 
• 0.5 cup yogurt plain low-fat

Equipment

• bowl
• sauce pan
• whisk

Directions

1. To prepare the salad, leave root and 1 inch stem on the beets, and scrub with a brush.
2. Place beets in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 35 minutes or until tender.
3. Drain and rinse with cold water.
4. Drain; cool. Trim off beet roots, and rub off skins.
5. Cut into 1/4-inch-thick slices. Set aside.
6. Cook the green beans in boiling water for 4 minutes or until crisp-tender.
7. Drain and rinse the beans under cold water, and drain well.
8. Combine beans, celeriac, fennel bulb, and chopped chives in a large bowl.
9. To prepare dressing, combine yogurt and remaining ingredients, and stir well with a whisk.
10. 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.