Roast beef rosettes

This is a simple yet elegant looking appetizer to serve. It could not be easier to make and yet has great flavor due to the horseradish and parsley. In Holland, we are able to buy "amuse lepels" which are these special spoons to serve the appetizers. A regular spoon will do also. Arrange them on a plate to pass around when served.

Roast beef rosettes 
Thin slices roast beef (lunch meat)
Cooked red beet, diced
Creme fraiche
Horseradish
Fresh parsley

Mix together 1 tablespoon of creme fraiche with a rounded teaspoon of horseradish. Taste as you may want more horseradish for a stronger taste.

Fold one piece of thinly sliced roast beef in half and then roll up to create a rosette. Place on a spoon and be sure there is a space in the middle of the meat rosette. Now fill with small diced red beetroot. Top with a little dollop of the horseradish cream and garnish with parsley.

Bon appitit or, as we say in Holland, eet smakelijk!
Heidi