10-minute beef-and-beet salad with horseradish dressing recipe | food network kitchen

Step by Step

Step 1

Toast the rye bread.

Step 2

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.

Step 3

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.

Step 4

Ingredient

Mayonnaise

2 tablespoons 2 tablespoons
Dijon mustard

2 teaspoons 2 teaspoons
Sour cream

4 cup 4 cup
Horseradish

3 tablespoons 3 tablespoons
)

4 cups 4 cups
Seeded rye bread

2 slices 2 slices
Sliced and drained pickled beets

4 cup 4 cup
Thinly-sliced rare deli roast beef

2 pound 2 pound
Dill havarti cheese

4 ounces 4 ounces
Coleslaw mix (about 7 ounces)

3 cups 3 cups

Amount Per Serving
	Calories 363	0%
	Total Fat 23g	0%
	Saturated Fat 9g	0%
	Carbohydrates 20g	0%
	Dietary Fiber 3g	0%
	Sugar 14g	0%
	Protein 19g	0%
	Cholesterol 70mg	0%
	Sodium 1063mg	0%

View nutrition facts

10-minute beef-and-beet salad with horseradish dressing recipe | food network kitchen | food network

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

Nutrition Facts

How do you feel?

Related Recipe

A yummy winter salad of beets, fennel, and apples, with stilton and maple-candied pecans recipe | bob blumer | food network

10,000 island dressing with layered salad recipe | guy fieri | food network

Vampire chicken-beet salad with scallions and goat cheese and onion toasted ghouls recipe | robin miller | food network