Crunchy Autumn Vegetable Salad

• 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.

salad, beets, green beans, celery root, shredded fennel bulb, fresh chives, dressing, yogurt, lemon juice, horseradish, honey, mustard, freshly ground black pepper, kosher salt

Taken from www.myrecipes.com/recipe/crunchy-autumn-vegetable-salad (may not work)