Brisket and Root Vegetable Salad with Creamy Horseradish Dressing

Ingredients

• 1 Tbs. extra-virgin olive oil
• 1 medium bulb fennel, cored and very thinly sliced or shaved with a mandoline or vegetable peeler (about 2-½ cups)
• 8 small red potatoes (about 2-½ inches wide)
• ½ medium tart apple, peeled, cored, and minced
• Kosher salt
• ½ cup sour cream
• Freshly ground black pepper
• + 6 more ingredients
• • ¼ cup drained prepared horseradish
  • 4 small golden or red beets (about 2-½ inches wide)
  • 2 Tbs. minced white onion (optional)
  • 1 Tbs. distilled white vinegar; more as needed
  • ½ cup fresh flat-leaf parsley leaves
  • 16 thin slices leftover brisket, at room temperature

Cut the tails and leaves from the beets but leave about 1 inch of the stems attached. Wash well and put them in a 2-quart saucepan with enough cold water to cover. Bring to a boil over high heat, reduce the heat to medium low, and simmer until tender when pierced with a skewer, 30 to 35 minutes. ...

View full recipe at Fine Cooking