Beet-Salmon Salad With Horseradish Yogurt

Have you ever cooked salmon on the stovetop only for it to flake apart as you try to move it? This salad is for you. Instead of fighting it, this recipe celebrates it, flaking a fillet of salmon into large pieces and nestling them alongside an array of vegetables. The salmon, along with a cohort of endives, shallots, and beets, is simply dressed in lemon juice and olive oil and placed atop spicy horseradish yogurt. While you can certainly roast your own beets, using precooked, vacuum-sealed ones from the store makes this dinner a breeze to bring together. Look for them in the produce section next to the fresh juices and cut veggies.