10-Minute Beef-and-Beet Salad with Horseradish Dressing
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 363
- Total Fat
- 23
- Saturated Fat
- 9
- Carbohydrates
- 20
- Dietary Fiber
- 3
- Sugar
- 14
- Protein
- 19
- Cholesterol
- 70
- Sodium
- 1063
- Total: 10 min
- Prep: 8 min
- Cook: 2 min
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.
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