Roast beef rosettes
Thin slices roast beef (lunch meat)
Cooked red beet, diced
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!