Brisket and Root Vegetable Salad with Creamy Horseradish Dressing

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