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Open-Faced Roast Beef and Beet Sandwich
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Ingredients
Potato Salad
1/3
cup
chopped fresh flat leaf parsley
2
tbsp
chopped fresh dill
3/4
cup
mayo
juice from 1/2 lemon
pinch
of salt
fresh ground pepper
4
medium Yukon gold potatoes
diced, cooked, and cooled
Combine first six ingredients and add to potatoes.
Horseradish-Beet Dressing
1
cup
chopped pickled beets
1/3
cup
sour cream or yogurt
1-2
tbsps
beet pickling liquid
juice from 1/2 lemon
3
tbsps
horseradish
pinch
salt
fresh ground pepper
Sandwich
32
oz
thinly sliced medium rare beef - roasted or grilled
4
slices
bread
rye or sourdough - buttered and toasted
Instructions
Potato Salad
Combine first six ingredients and add to potatoes.
Horseradish Beet Dressing
Combine all ingredients in a blender.
Sandwich
Spread potato salad onto toast, pile a generous portion of beef on top, followed by a drizzle of dressing.
Garnish with thinly sliced onions and fried capers.