Beetroot and horseradish-mayonnaise sandwich

Gluten-free beetroot and horseradish-mayonnaise sandwich

Prep time: 10 minutes

Cook time: 10 minutes

Serves: 2

Calories: 395

Beetroot on bread? Yes, it’s delicious! This sandwich with beetroot, mozzarella cheese and spicy horseradish mayonnaise is super easy to make. Beetroot also goes well with a stronger cheese, such as brie, goat cheese or a smoked cheese. I made this beetroot and horseradish-mayonnaise sandwich recipe with gluten-free dark bread buns from Lidl, but basically any gluten-free bun of your likings will do.

If you’ve made this beetroot and horseradish-mayonnaise sandwich, leave a rating and let us know in the comments down below how you liked it!

Print Recipe

Beetroot and horseradish-mayonnaise sandwich

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Serves: 2
  • Calories 395


  • 2 gluten-free bread buns
  • 125 g mozarella
  • 200 g beetroot, grated
  • 1/2 tbsp olive oil
  • 1/2 tbsp mayonnaise
  • 1/2 tbsp horseradish
  • 1/2 tsp water
  • 25 g lamb's lettuce


  • 1)

    Preheat the oven to 200 °C.

  • 2)

    Cut the buns open and cover the bottom halves with the sliced mozzarella cheese. Grate or finely dice the beetroot and season with the olive oil, pepper and salt. Top the cheese with the beetroot. Bake both sandwich halves for 8-10 minutes in the middle of the oven.

  • 3)

    Meanwhile, mix the mayonnaise with the horseradish and water into a dressing. Take the buns out of the oven. Divide the lamb’s lettuce over the bottom halves, sprinkle with the horseradish dressing and cover with the upper halves of the buns. Serve warm.



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