Name: Leftover Roast Beef Toasts with Horseradish Cream and Quick Pickled Onions
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 oz leftover roast beef, thinly sliced; 4 thick slices crusty bread (such as sourdough or French bread); 1/3 cup sour cream; 1 tbsp prepared horseradish; 1 small red onion, thinly sliced; 1/4 cup apple cider vinegar; 1/2 tsp sugar; 1/2 tsp salt; 1 tbsp olive oil; Fresh cracked black pepper; Fresh parsley, chopped (for garnish)

Leftover Roast Beef Toasts with Horseradish Cream and Quick Pickled Onions

WarmBeet9807

Take your leftover roast beef to new heights with these vibrant toasts! The beef is layered onto crispy, oven-toasted bread, then crowned with a tangy horseradish cream and quick-pickled onions. The sharp acidity of the onions and the creamy heat of horseradish cut through the richness of the beef, creating a perfectly balanced bite. This dish is ideal for a satisfying lunch or simple weeknight dinner, and it comes together in under 30 minutes. Each element brings flavor and texture, making this a showstopper for using up leftovers.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Arrange bread slices on a baking sheet, brush with olive oil, and toast in oven until golden and crisp, about 8-10 minutes.
Meanwhile, in a small bowl, combine thinly sliced red onion, apple cider vinegar, sugar, and salt. Toss to coat and let sit for at least 10 minutes to quick pickle.
In another bowl, mix sour cream and prepared horseradish. Season with salt and black pepper to taste.
Once bread is toasted, layer slices of leftover roast beef on top of each toast. Return to oven for 2-3 minutes just to warm the beef.
Remove toasts from oven, dollop with horseradish cream, and top with pickled onions. Sprinkle with chopped parsley and additional black pepper. Serve immediately.