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

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

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

Directions

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, beets and rye croutons.

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