Beef on rye crispbread with rocket, beetroot and horseradish
Create your lunch of dreams with Taste & Glory’s No-Beef Deli Slices
Mix the horseradish with the yoghurt or crème fraiche. Use half of this to cover the two crispbreads.
Top with a loose handful of rocket, then lay the slices of beef on top.
Slice the beetroot fairly thinly, then cut each slice into batons. Arrange these over the beef.
Dot the remaining horseradish cream over the top, add a trickle of oil, a few snipped chives and some salt and pepper and it’s ready to eat.