Smoked Turkey on Rye with Beetroot and Horseradish
Makes 1 serving

INGREDIENTS
2 slices, about 80 g Rye bread
30 g Light cream cheese
2 tsp (12 g) Creamed horseradish
100 g Smoked turkey breast, sliced (Deli weight, as sold.)
80 g Cooked beetroot (Vacuum-packed, not pickled in vinegar, which fights the horseradish. Vacuum-packed, not pickled. Pickled beetroot carries vinegar and usually sulphites.)
20 g Watercress
To taste Black pepper

METHOD
1. Toast the rye lightly. It should firm up rather than colour.
2. Beat the cream cheese and horseradish together and spread it over both slices to the edges.
3. Lay on the turkey in folds, then the beetroot sliced into thin rounds, then the watercress. Grind over pepper and eat with a knife and fork.

Contains gluten cereals, milk and eggs.
Creamed horseradish is made with cream and often egg yolk. Plain grated horseradish carries neither.

RECIPE NOTES
Sliced smoked turkey is 22 g of protein per 100 g and 1.5 g of fat, which is how an open sandwich with two slices of bread comes in at 386 kcal.
Beetroot will stain the cream cheese pink within a minute. Assemble it when you are about to eat.

Full recipe: https://www.getfuel8.com/recipes/smoked-turkey-rye-beetroot
