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

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

Total:: 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.

My Private Notes

Name: 10-Minute Beef-and-Beet Salad with Horseradish Dressing
Prep time: P0Y0M0DT0H8M0.000S
Cook time: P0Y0M0DT0H2M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
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