Roast beef snack with beetroot

Ingredients for 1 servings:

• 4 slice(s) wholemeal bread (canapé bread), round
• 30 g cream cheese with garlic
• some leek
• 1 ball of beetroot, wrapped in foil
• 4 slices of roast beef
• 2 quail eggs
• Salt
• Pepper, black from the mill
• some parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 33 minutes

An appetizer

Boil the quail eggs for 3 minutes, rinse with cold water, peel, and halve. Finely chop the leek. Mix with the cream cheese and season with salt and pepper. Spread the cream cheese on the bread slices. Cut 4 slices from the beetroot and, if desired, cut them with scissors or a knife to fit the bread slices. Lightly pepper the beetroot slices. Roll up the roast beef slices and place them on top of the beetroot slices. Place a halved egg on top and secure with a toothpick up to the bread slices. Lightly pepper the eggs and add a small leaf of parsley to each one. Arrange on a platter, garnish, and serve.