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

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.]

Total Time:
10 min
Prep:
8 min
Cook:
2 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions
  • 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.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    140106_FNM_TurkeyTacos_031.tif

    This recipe is featured in:

    Quick-Fix Meals