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.
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  • Level: Easy
  • Total: 10 min
  • Prep: 8 min
  • Cook: 2 min
  • Yield: 4 servings
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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


  1. Toast the rye bread.
  2. 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.
  3. 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.
  4. Copyright 2014 Television Food Network, G.P. All rights reserved.

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