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Ingredients

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

Description

A Delicious Destination For Leftover Brisket, This Salad Is Best With Meat From The Flat End Of The Brisket, Because It Holds Its Shape Better Than Brisket Point. Leave The Brisket In Long Slices Or Cut It Into Wide Strips, And Be Sure It's At Room Te

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