Roast Beef and Beet Salad with Horseradish Dressing from Lighter, Quicker, Better: Cooking for the W

Name: Roast Beef and Beet Salad with Horseradish Dressing from Lighter, Quicker, Better: Cooking for the W
Ingredients: 1 tablespoon cider vinegar; 1 teaspoon capers, rinsed and drained; ⅓ cup lowfat yogurt; 1 tablespoon bottled horseradish or 2 teaspoons grated fresh horseradish, or to taste; ½ teaspoon sugar; Salt; 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

app.ckbk.com

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. C...

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Ingredients

1 tablespoon cider vinegar
1 teaspoon capers, rinsed and drained
⅓ cup lowfat yogurt
1 tablespoon bottled horseradish or 2 teaspoons grated fresh horseradish, or to taste
½ teaspoon sugar
Salt
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