10-MINUTE BEEF-AND-BEET SALAD WITH HORSERADISH DRESSING

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10-Minute Beef-and-Beet Salad with Horseradish Dressing image

Make dinner in a flash with this hearty, deli-inspired salad. We love the mixture of crunchy cabbage with tender spinach, and if you have them on hand, you can add a few chopped hard-boiled eggs for extra flavor and protein.

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

2 slices seeded rye bread
1/4 cup sour cream
3 tablespoons horseradish
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
One 5-ounce package baby spinach (about 4 cups)
3 cups coleslaw mix (about 7 ounces)
4 ounces dill Havarti cheese, cut into 1/2-inch cubes
1/2 pound thinly-sliced rare deli roast beef
3/4 cup sliced and drained pickled beets

Steps:

  • Toast the rye bread.
  • Meanwhile, whisk together the sour cream, horseradish, mayonnaise, mustard, 3 tablespoons water, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the spinach, coleslaw mix and cheese and toss to combine.
  • Cut the toasted bread, crusts and all, into 1/2-inch pieces Divide dressed greens among 4 salad plates and top each with roast beef, beets and rye croutons.
  • Copyright 2014 Television Food Network, G.P. All rights reserved.

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