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

  • Preparation Time8 mins
  • Cooking Time2 mins
  • Serves4
  • DifficultyEasy
2 slices seeded rye bread
1/4 cup sour cream
3 tablespoons horseradish
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
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 beetroots

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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