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Crunchy Autumn Vegetable Salad

Crunchy Autumn Vegetable Salad
Need a gluten free, primal, and vegetarian side dish? Crunchy Autumn Vegetable Salad could be an outstanding recipe to try. One portion of this dish contains about 5g of protein, 1g of fat, and a total of 116 calories. This recipe serves 6. This recipe covers 13% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 45 minutes. A mixture of beans, fennel bulb, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

1
To prepare the salad, leave root and 1 inch stem on the beets, and scrub with a brush.
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BeetBeet
2
Place beets in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 35 minutes or until tender.
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BeetBeet
WaterWater
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Sauce PanSauce Pan
3
Drain and rinse with cold water.
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WaterWater
4
Drain; cool. Trim off beet roots, and rub off skins.
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BeetBeet
Dry Seasoning RubDry Seasoning Rub
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.
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Green BeansGreen Beans
WaterWater
7
Drain and rinse the beans under cold water, and drain well.
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BeansBeans
WaterWater
8
Combine beans, celeriac, fennel bulb, and chopped chives in a large bowl.
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Fennel BulbFennel Bulb
CeleriacCeleriac
ChivesChives
BeansBeans
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BowlBowl
9
To prepare dressing, combine yogurt and remaining ingredients, and stir well with a whisk.
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YogurtYogurt
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WhiskWhisk
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.
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BeetBeet
DifficultyHard
Ready In45 m.
Servings6
Health Score30
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo VegetarianPrimal
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