Lunch

Smoked Turkey on Rye with Beetroot and Horseradish

Name: Smoked Turkey on Rye with Beetroot and Horseradish
Prep time: 10 min
Total time: 10 min
Yield: 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; 80 g Cooked beetroot; 20 g Watercress; To taste Black pepper

Two open slices of rye spread with light cream cheese and horseradish, under smoked turkey, sliced beetroot and watercress. 32 g of protein for 386 kcal.

Calories: 386kcal
Protein: 32g
Fat: 8g
Carbs: 45g

Per serving, makes 1. 10 minutes of work. Published 8 September 2026.

Allergens

Gluten
Milk
Eggs

Creamed horseradish is made with cream and often egg yolk. Plain grated horseradish carries neither.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Smoked Turkey on Rye with Beetroot and Horseradish, plated and ready to serve. — The finished recipe. Smoked Turkey on Rye with Beetroot and Horseradish

Ingredients 1 to 6 for smoked turkey on rye with beetroot and horseradish arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 7 for smoked turkey on rye with beetroot and horseradish arranged separately on a dark worktop. — Ingredients 7 to 7. To taste Black pepper

Smoked Turkey on Rye with Beetroot and Horseradish, preparation step 1: Toast the rye lightly. It should firm up rather than colour. — Step 1. Toast the rye lightly. It should firm up rather than colour.

Smoked Turkey on Rye with Beetroot and Horseradish, preparation step 2: Beat the cream cheese and horseradish together and spread it over both slices to the edges. — Step 2. Beat the cream cheese and horseradish together and spread it over both slices to the edges.

The finished smoked turkey on rye with beetroot and horseradish. — Step 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.

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Ingredients

Rye bread2 slices, about 80 g
Light cream cheese30 g
Creamed horseradish2 tsp (12 g)
Smoked turkey breast, sliced100 g
Deli weight, as sold.
Cooked beetroot80 g
Vacuum-packed, not pickled in vinegar, which fights the horseradish. Vacuum-packed, not pickled. Pickled beetroot carries vinegar and usually sulphites.
Watercress20 g
Black pepperTo taste

Method

Toast the rye lightly. It should firm up rather than colour.
Beat the cream cheese and horseradish together and spread it over both slices to the edges.
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.

Worth knowing

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.

Other lunch recipes that share ingredients with this one, or every lunch between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.