Leftover sandwiches don’t have to be white bread, mayo, cold stuffing and cranberry sauce – here, the extras up the ante.
What You Need
4 medium-sized beetroot
4 tsp apple cider vinegar
1 stick celery, finely sliced
1 tsp chives, finely snipped
Sea salt flakes and freshly
ground black pepper, to taste
4 slices sourdough rye bread
1 tsp creamed horseradish or whole-grain mustard
200g leftover beef fillet, thinly sliced
1/ To roast the beetroot, wrap in foil and bake at 200˚C for 40 minutes or until a skewer pierces without resistance. While still warm, unwrap foil and peel off the skins.
2/ Once cool, grate or dice the beetroot; mix with the apple cider vinegar, celery and chives. Season with salt and plenty of black pepper and toss well.
3/ Spread a slice of bread with horseradish or mustard, add four slices or 50g of beef fillet to each slice, top with the watercress and beetroot, and serve.
SERVES 4. Per serving*: 880kJ, 6g fat (2.5g sat), 350mg sodium, 25g carbs, 4g fibre, 7g sugars, 14g protein.
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