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Beefed up sarnies recipe

A sandwich cut in half, filled with beef, lettuce, beetroot and red onion, served on a wooden chopping board

Prep time
15 mins

Cooking time

Super easy


  • 1 carrot, grated
  • 1 cooked beetroot (vacuum packed), grated
  • ½ small red onion, thinly sliced
  • 2 tsp vinegar
  • 8 slices wholemeal bread
  • 8 tsp reduced-fat mayonnaise
  • 1 handful mixed salad leaves
  • 4 slices lean roast beef (fat trimmed off)
  • 1 pinch ground black pepper
Nutritional information

Nutritional analysis, per serving (1/4 recipe)

  • 1,100kJ / 263kcal
  • 18g protein
  • 35g carbohydrate of which 6g sugars
  • 6.5g fat of which 1g saturates
  • 4g fibre
  • 478mg sodium equivalent to 1.1g salt


In a bowl, mix together the carrot, beetroot and red onion with the vinegar. Season with black pepper.

Use a couple of finely sliced spring onions instead of red onion, if you prefer.


Spread each slice of bread with 1 tsp mayonnaise, then top 4 of them with the lettuce leaves and the roast beef. Share the salad between them, then sandwich together with the remaining slices of bread. Cut in half and serve at once, or wrap and keep cool to serve later.

You could also use lean roast pork or ham instead of beef.