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

• 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

1. Toast the rye bread.
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.
3. Add the spinach, coleslaw mix and cheese and toss to combine.
4. 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.

seeded rye bread, sour cream, horseradish, mayonnaise, mustard, kosher salt, baby spinach, coleslaw mix, dill, deli, beets

Taken from www.foodnetwork.com/recipes/food-network-kitchens/10-minute-beef-and-beet-salad-with-horseradish-dressing.html (may not work)