Roll grated beetroot with horseradish mayonnaise

Name: roll grated beetroot with horseradish mayonnaise
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 organic rose rolls; 4 paste smoked cheese 45; 400 g chilled grated beetroot; 1 el olive oil mild; 3 el mayonnaise; 1 el horseradish; 1 tl tap water; 35 g lamb's lettuce

Rozenbroodjes with smoked cheese, grated beetroot, mayonnaise with horseradish and lamb's lettuce.

Ingredients

4 organic rose rolls
4 paste smoked cheese 45
400 g chilled grated beetroot
1 el olive oil mild

3 el mayonnaise
1 el horseradish
1 tl tap water
35 g lamb's lettuce

Directions

Preheat the oven to 200 ° C.
Cut open the sandwiches crosswise and fill the bottom halves with the slices of cheese.
Mix the beetroot with the olive oil, pepper and salt and spread over the cheese.
Bake the sandwiches and the uninvested top halves 8-10 min. In the middle of the oven.
Meanwhile, mix the mayonnaise, horseradish and water into a dressing.
Take the sandwiches out of the oven.
Spread the corn salad over the beetroot, sprinkle with the horseradish dressing and cover with the top halves of the buns. Serve immediately.