Roast Beef & Beet Nosh

3.9 (7)
Roast Beef & Beet Nosh

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.

Yield: 2 dozen
Active Time: 15
Total Time: 15


  • 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 pieces
  • 24 fresh parsley leaves for garnish


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.


Nutrition Per Serving

calories 25
fat 1 g (0 g sat, 0 g mono)
cholesterol 3 mg
carbohydrates 3 g
protein 2 g
fiber 0 g
sodium 52 mg
potassium 39 mg

Nutrition Bonus

Carbohydrate Serving 0

Exchanges Free Food

From EatingWell November/December 2011