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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2011

Gallery

Recipe Summary

total:
15 mins
Servings:
24
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

25 calories; protein 1.7g 4% DV; carbohydrates 3.3g 1% DV; exchange other carbs; dietary fiber 0.4g 2% DV; sugars 0.8g; fat 0.5g 1% DV; saturated fat 0.2g 1% DV; cholesterol 3.4mg 1% DV; vitamin a iu 6.2IU; vitamin c 0.4mg 1% DV; folate 10.5mcg 3% DV; calcium 6.1mg 1% DV; iron 0.3mg 2% DV; magnesium 3.3mg 1% DV; potassium 38.9mg 1% DV; sodium 50.3mg 2% DV; thiaminmg 2% DV.