Roast Beef and Beet Nosh

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Horseradish sour cream, pickled beets and roast beef top toasted rye bread for a yummy appetizer reminiscent of a delicious deli sandwich. Look for pickled beets in jars or cans near other pickled vegetables in most supermarkets. You can use 24 rye crackers instead of the toasted rye bread, if desired.

Roast Beef and Beet Nosh
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 15 minutes

Ingredients
  • 2 tablespoons reduced-fat sour cream

  • 1 tablespoon prepared horseradish

  • 24 slices pickled beets , halved if large

  • 4 slices Jewish rye bread , toasted and each cut into 6 pieces

  • 4 slices roast beef (about 4 ounces), cut into 24 piece

  • 24 fresh parsley leaves for garnish

Directions
  1. Combine sour cream and horseradish in small bowl. Place a piece of pickled beet on each rye toast. Place a folded piece of roast beef on the beet. Top with a generous 1/4 teaspoon horseradish-sour cream. Garnish with a parsley leaf.


Nutritional Facts

Servings
24
Serving Size
1 piece
Calories
25
Carbohydrates
3 g
Fat
1 g
Saturated Fat
0 g
Protein
2 g
Cholesterol
3 mg
Dietary Fiber
0 g
Potassium
39 mg
Sodium
52 mg
Yield
2 dozen
Exchanges
Free food

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