10-Minute Beef-and-Beetroot Salad with Horseradish Dressing
For an enviable lunch, try this succulent beef and beetroot on a bed of creamy coleslaw and spinach- just don't forget the toasted bread toppings!
Ingredients
Method
- 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, beetroots and rye croutons.
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From Food Network Kitchen
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