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

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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