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Open-Faced Roast Beef and Beet Sandwich

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.