Root Vegetable Salad With Creamy Horseradish Dressing

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 cup fresh flat-leaf parsley leaves

8 small red potatoes (about 2-1/2 inches wide)

2 Tbs. minced white onion (optional)

1/2 medium tart apple, peeled, cored, and minced

1 medium bulb fennel, cored and very thinly sliced or shaved with a mandoline or vegetable peeler (about 2-1/2 cups)

1 Tbs. distilled white vinegar; more as needed

16 thin slices leftover brisket , at room temperature

1/4 cup drained prepared horseradish

Freshly ground black pepper

1 Tbs. extra-virgin olive oil

1/2 cup sour cream

4 small golden or red beets (about 2-1/2 inches wide)

Kosher salt

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