2 tb Purchased creamy horseradish
-sauce 4 Slices pumpernickel or rye
-bread 6 oz Thinly sliced cooked roast
-beef (from deli) 1/2 c Drained sliced pickled beets
2 Lettuce leaves
1 tb Mayonnaise or salad dressing
Spread horseradish sauce on 2 slices of the bread. Top with beef, beets and lettuce. Spread mayonnaise on remaining 2 slices of bread; place over lettuce. 2 Sandwiches. Source: Cooking for 2 Typed by Cindy Hartlin —–