10-Minute Beef and Beetroot Salad with Horseradish Dressing
This main course salad is ready in just 2 minutes. It layers succulent rare roast beef and sliced pickled beetroot over a base of baby spinach and coleslaw mix, all tossed in a creamy horseradish and Dijon dressing. Cubes of dill Havarti cheese add a tangy note, while toasted rye bread pieces provide a crunchy finish. It's a vibrant and satisfying meal for four that requires minimal preparation.
Ingredients
- 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
Method
- Toast the rye bread.
- While the bread toasts, take a large bowl and whisk the sour cream with the horseradish, mayonnaise, mustard, 3 tablespoons water, 3/4 teaspoon salt and 1/4 teaspoon pepper. Add the baby spinach, coleslaw mix and cubed dill Havarti cheese to the bowl and toss everything to coat in the dressing.
- Slice the toasted rye bread, including the crusts, into 1/2-inch pieces. Distribute the dressed greens onto four plates. Finish each salad by topping with the sliced roast beef, drained pickled beetroots and the rye croutons.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryMain course
AuthorFood Network Kitchens
