Lunch · Scandinavian · Appetizer ·

Danish Rye Bread Open-Sandwich with Horseradish Cream and Pickled Beets

Name: Danish Rye Bread Open-Sandwich with Horseradish Cream and Pickled Beets
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Lunch
Ingredients: Danish rye bread, 8 slices; Unsalted butter, 2 tablespoons, softened; Sour cream, 1/2 cup; Fresh horseradish, 2 tablespoons, finely grated; Lemon juice, 1 tablespoon; Salt and pepper, To taste; Cooked beets, 2 large, sliced; White vinegar, 1/2 cup; Sugar, 1/4 cup; Mustard seeds, 1 teaspoon; Fresh dill, 1/4 cup, chopped; Fresh arugula leaves, 8 leaves; Lemon wedges, For serving

Enjoy a classic Danish open sandwich topped with a creamy horseradish sauce and tangy pickled beets, perfect for brunch or a light lunch.

4.6(573 reviews)

·By Ethan Brooks·February 1, 2026

Danish Rye Bread Open-Sandwich with Horseradish Cream and Pickled Beets — Lunch served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Easy

Serves

Ingredients

Servings

For the Sandwich Base

For the Horseradish Cream

For the Pickled Beets

For Topping and Garnishing

Nutrition

Per serving

Calories: 365 kcal
Protein: 9.9 g
Carbs: 61.3 g
Fat: 13.5 g
Fiber: 9.9 g

Whole recipe

Total

Calories: 1458 kcal
Protein: 39.6 g
Carbs: 245.2 g
Fat: 54.2 g
Fiber: 39.4 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Danish rye bread 8 slices	720	24	136	4	32
Unsalted butter 2 tablespoons, softened	200	0.2	0	22.7	0
Sour cream 1/2 cup	240	3	5	23	0
Fresh horseradish 2 tablespoons, finely grated	14	0.4	3.2	0.2	1.2
Lemon juice 1 tablespoon	4	0.1	1.4	0.1	0.1
Salt and pepper To taste	0	0	0	0	0
Cooked beets 2 large, sliced	100	3.8	20	0.2	4.4
White vinegar 1/2 cup	25	0	0.2	0	0
Sugar 1/4 cup	194	0	50	0	0
Mustard seeds 1 teaspoon	5	0.3	0.3	0.3	0.2
Fresh dill 1/4 cup, chopped	4	0.3	0.6	0.1	0.5
Fresh arugula leaves 8 leaves	3	0.3	0.4	0.1	0.3
Lemon wedges For serving	0	0	0	0	0

These are estimates and not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Beets

1
Combine pickling ingredients
In a saucepan, combine white vinegar, sugar, and mustard seeds.
2
Simmer mixture
Bring to a boil, then reduce the heat and simmer until sugar dissolves (approx. 5 minutes).
3
Pickle beets
Pour over sliced beets and let them cool for 1 hour.
Tip: Ensure beets are fully cooled before using.

Making the Horseradish Cream

1
Mix ingredients
In a small bowl, whisk together sour cream, grated horseradish, and lemon juice.
2
Season
Season with salt and pepper.
3
Chill
Chill in the refrigerator until needed.
Tip: Adjust the amount of horseradish based on your spice preference.

How to Make Danish Rye Bread Open-Sandwich with Horseradish Cream and Pickled Beets

Total time: 2 h · Yields 4 servings

1
Toasting Bread
Lightly spread butter on rye bread and toast until golden brown.
2
Setting the Beets
Layer pickled beet slices evenly on each slice of rye bread.
3
Finishing Touch
Drizzle horseradish cream generously over the top.