Time: 10 min.
Complexity: easily
Servings: 4

Don't skip your protein intake in the evening and try this light salad.

Make this delicious beet and beef salad for dinner. You'll love the combination of crisp kale and tender spinach, and if you have a few chopped hard-boiled eggs on hand, you can add them to the salad for an extra boost of protein.

Ingredients:

• 3/4 cup chopped pickled beets
• 150 g of young spinach
• 200 gr. shredded cabbage, carrots and onions
• 120 g of dill cheese, cut into small cubes
• 225 g thinly sliced ​​roast beef
• 2 slices of rye bread
• 1/4 cup sour cream
• 3 tbsp. horseradish
• 2 tablespoons mayonnaise
• 2 teaspoons mustard

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beet, beef, spinach, white cabbage, horseradish, mustard, sour cream

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Preparation:

Step 1
• Toast the bread (you can use a toaster).
Step 2
• In a large bowl, combine sour cream, horseradish, mayonnaise, mustard, 3 tablespoons water, 3/4 teaspoon salt, and 1/4 teaspoon ground pepper. Add the spinach, kale mix, and cheese with dill and mix thoroughly.
Step 3
• Cut the toasted bread into cubes. Arrange the dressed salad on 4 salad plates and top with the beef, beets, and rye croutons.

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