Beet Salad Dressing Quick Easy Food

10-MINUTE BEEF-AND-BEET SALAD WITH HORSERADISH DRESSING

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

Make dinner in a flash with this hearty, deli-inspired salad. We love the mixture of crunchy cabbage with tender spinach, and if you have them on hand, you can add a few chopped hard-boiled eggs for extra flavor and protein.

Provided by Food Network Kitchen

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

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.
Copyright 2014 Television Food Network, G.P. All rights reserved.

QUICK N EASY BEET SALAD

Quick N Easy Beet Salad image

The earthy balance of the beets contrasts with the flavors of seasonal greens. Both should be on the table when serving family and guests.

Provided by Broke Guy

Categories Vegetable

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

1 -2 lb baby beets
2 tablespoons fresh parsley, chopped
2 1/2 tablespoons white wine vinegar or 2 1/2 tablespoons white vinegar
2 tablespoons vegetable oil
salt and pepper, to taste
1/4 cup walla walla onion, slivered

Steps:

Rinse the beet roots.
Place in a pot and cover with water. Boil the beets until tender. Depending upon the size this can take up to an hour and half. Check after 1/2 hour with baby beets.
Drain the beets and rinse.
Slide the skins off while the beets are still warm. Do this under cool water drizzle in the sink.
Allow the beets to cool and then cut the beets into 1/4 inch cubes.
Mix the cubed beets in a large bowl with the remaining ingredients, seasoning to taste with salt and pepper. Cover tightly and refrigerate at least an hour or overnight.
Prior to serving, taste the salad and adjust the seasoning if desired.

Nutrition Facts : Calories 227.2, Fat 14, SaturatedFat 1.8, Sodium 180, Carbohydrate 23.8, Fiber 6.8, Sugar 16.2, Protein 4

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