Crunchy Autumn Vegetable Salad

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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

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

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