Beet Salad with Horseradish Dressing and Caraway Breadcrumbs

We make salad interesting by packing it with contrasting textures—crisp breadcrumbs, creamy dressing and tender beets. We love the buttery-soft bite and earthy-sweet flavor of just-roasted beets, but pre-cooked ones are a great time-saving alternative. If desired, substitute two 8.8-ounce packages of refrigerated, cooked red beets, drained and cut into ½-inch wedges. As for the horseradish, we prefer the prepared vinegar-based variety found in the refrigerated section of the grocery store, which has fewer additives. The vibrant salad pairs wonderfully with roast beef, pork or salmon.