Roast Beef and Fermented Beet “Borscht” Sandwiches

115 g	Greek yogurt
50 g	mayonnaise
20 g	finely grated fresh horseradish
	Kosher salt and pepper
360 g	roast beef, sliced thin
60 g	beet kvass
200 g	fermented beets, cut into ¼-inch strips
4	soft kaiser rolls, halved horizontally
20 g	fresh dill, chopped into 1-inch sprigs

½ cup Greek yogurt

¼ cup mayonnaise

2 tablespoons finely grated fresh horseradish

Kosher salt and pepper

13 ounces roast beef, sliced thin

¼ cup beet kvass

2 cups fermented beets, cut into ¼-inch strips

4 soft kaiser rolls, halved horizontally

1⅓ cups fresh dill, chopped into 1-inch sprigs

- 115 g Greek yogurt
- 50 g mayonnaise
- 20 g finely grated fresh horseradish
- Kosher salt and pepper
- 360 g thinly sliced roast beef
- 60 g beet kvass
- 200 g fermented beets, cut into ¼-inch strips
Stir yogurt, mayonnaise, horseradish, and 1.5 grams salt together in small bowl; set aside. Toss beef and kvass together in medium bowl and season with salt and pepper to taste. In third bowl, season beets with salt and pepper to taste.
- 4 soft kaiser rolls, halved horizontally
- 20 g fresh dill, chopped into 1-inch sprigs
For each sandwich, spread top and bottom of kaiser roll with horseradish sauce. Place 3 slices roast beef on bottom of roll and top with 2 tablespoons beets. Repeat layering 2 more times. Top with 5 grams dill. Serve, passing extra horseradish sauce for dipping.

- ½ cup Greek yogurt
- ¼ cup mayonnaise
- 2 tablespoons finely grated fresh horseradish
- Kosher salt and pepper
- 13 ounces thinly sliced roast beef
- ¼ cup beet kvass
- 2 cups fermented beets, cut into ¼-inch strips
Stir yogurt, mayonnaise, horseradish, and ½ teaspoon salt together in small bowl; set aside. Toss beef and kvass together in medium bowl and season with salt and pepper to taste. In third bowl, season beets with salt and pepper to taste.
- 4 soft kaiser rolls, halved horizontally
- 1⅓ cups fresh dill, chopped into 1-inch sprigs
For each sandwich, spread top and bottom of kaiser roll with horseradish sauce. Place 3 slices roast beef on bottom of roll and top with 2 tablespoons beets. Repeat layering 2 more times. Top with ⅓ cup dill. Serve, passing extra horseradish sauce for dipping.