Roast Beef and Beet Salad with Horseradish Dressing

Preparation info

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Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

This salad is a great way to integrate small amounts of red meat into a lighter eating style. The emphasis here is on beets and greens with a wallop of flavor from capers, horseradish, and onion. Convenience is also key here. Although the beets need to be cooked and peeled (this can be done up to two days ahead), the remaining ingredients—including the roast beef—can come from the store right before serving time.


  • 3 or 4 medium beets, tops trimmed to within 1 inch, tender greens reserved (about 1 pound)
  • 1 tablespoon cider vinegar
  • 1 teaspoon capers, rinsed and drained
  • cup lowfat yogurt
  • 1 tablespoon bottled horseradish or 2 teaspoons grated fresh horseradish, or to taste
  • ½ teaspoon sugar
  • Salt and Freshly ground black pepper
  • 4 cups (packed) greens, such as torn arugula or spinach leaves and tender beet greens, if available
  • ½ pound (about two ¼-inch-thick slices) rare roast beef, cut into ½-inch-wide strips
  • 4 paper-thin slices sweet onion, separated into rings


    • Cook the beets in water to cover over medium heat until tender when pierced with a fork, about 40 minutes. Drain. When cool enough to handle, slip off and discard the skins. Cut the beets into ¼-inch rounds. Place the sliced beets, vinegar, and capers in a small bowl and stir to combine.
    • Stir the yogurt, horseradish, and sugar together in a large bowl and season with salt and pepper to taste. Add the greens and strips of beef and toss to coat. Arrange the greens on a large platter. Top with the beet mixture and onion rings. Serve at room temperature.