Beet-salmon salad with horseradish yogurt from Bon Appétit Magazine, October 2025: The Restaurants Issue (page 18)

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Notes about this recipe

  • Stephenn31 on October 15, 2025

    I was a bit skeptical but this was excellent. I did substitute smoked salmon for salmon fillet, and dijon mustard for horseradish. I ate all the extra yogurt sauce on the plate. The endives weren't too bitter, and worked well with the beet and dill. Will make again.

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