10 minute beef and beet salad horseradish dressing
Buddy Kanoff
Ingredients
Sure! Here are the ingredients you'll need for a 10-minute beef and beet salad with horseradish dressing, using SEO-friendly formatting:
## **Beef and Beet Salad with Horseradish Dressing**
**Ingredients:**
**For the Salad:**
1. 1 cup cooked and cubed grass-fed beef
2. 2 cups roasted beets, chopped
3. 1/2 cup sliced celery
4. 1/2 cup torn baby spinach leaves
**For the Dressing:**
- 1 ⁄ 4 cup chopped shallots
- 3 tablespoons balsamic vinegar
- 1 ⁄ 8 cup chopped fresh basil
- 1 tablespoon honey
- 1 small garlic clove, minced
- 1 tablespoon prepared horseradish
- Black pepper, to taste
- Extra virgin olive oil
- Sea salt (for boiling beets & to taste)
_**Note:** Use fresh ingredients for the best results._
Steps
## 10-Minute Beef and Beet Salad with Horseradish Dressing
### Ingredients:
**For the Salad:**
- 1 pound flank steak, thinly sliced against the grain
- 2 medium beets, roasted and diced
- 2 cups baby arugula
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped walnuts
**For the Horseradish Dressing:**
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup prepared horseradish
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
### Instructions:
1. **Prepare the beef:** Heat a large skillet over medium-high heat. Add the beef and cook until browned on all sides. Set aside.
2. **Make the dressing:** In a medium bowl, whisk together the sour cream, mayonnaise, horseradish, Dijon mustard, honey, salt, and pepper until smooth.
3. **Assemble the salad:** In a large bowl, combine the arugula, beets, walnuts, goat cheese and flank steak. Drizzle with the dressing and toss to coat.
4. **Serve immediately and enjoy!**
### Recipe Tips:
- For a vegetarian version of this salad, omit the beef and add roasted veggie such as portobello mushrooms or sweet potatoes.
- If you don't have roasted beets on hand, you can cook some fresh beets. To do this, simply wash and peel the beets. Cut them into small pieces and boil in salted water until they are tender, about 25 minutes.
- If you like horseradish- add or increase amount of Dijon added depending on preferred spiciness level (taste as you make!)