Roasted Beet & Beef Salad with Mustard Dressing

The texture and flavour of Gorganzola marries nicely with roasted beets, but this robust salad tastes just as good without the cheese

Best Health Magazine, October 2009; photo by Edward Pond

 

Roasted Beet & Beef Salad with Mustard Dressing
Roasted Beet & Beef Salad with Mustard Dressing
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
    Dressing
    1. In a small bowl, add sour cream, Dijon mustard, honey, fresh dill, water and lemon juice. Whisk together and season with salt and pepper to taste.
    Salad
    1. In a medium bowl, place onions, cooked beets, pear and a couple of tablespoons of the dressing. Gently fold together.
    2. Divide washed spinach equally among four plates, and spoon beet mixture overtop. Drizzle with remaining dressing. Add equal amounts of cheese and beef to each plate and sprinkle with sesame seeds.
    Recipe Notes

    Per serving: 383 calories, 31 g protein, 21 g fat (9 g saturated fat), 20 g carbohydrates, 5 g fibre, 96 mg cholesterol, 438 mg sodium