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.
Recipe courtesy of
Food Network Kitchen
- Total:
- 10 min
- Prep:
- 8 min
- Cook:
- 2 min
- Yield:
- 4 servings
- Level:
- Easy
Ingredients
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.
Copyright 2014 Television Food Network, G.P. All rights reserved.
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