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Tangy Roast Beef and Beets Wrap

By Shane YoungMay 9, 2014

Makes 3 wraps (1 lunch serving)

Ingredients
1 tbsp (14 g) homemade mayonnaise
1 heaping tsp prepared horseradish
1 tsp diced tarragon (if you don’t like tarragon, try fresh basil, rosemary or chives instead)
6 leaves romaine lettuce
⅓ lb (151 g) thinly sliced, all-natural rare roast beef
1 red onion, thinly sliced
1 large beet, sliced thin
Salt and pepper to taste

Instructions
First, mix the mayo sauce by combining the mayo, horseradish and tarragon. To make each wrap, place an 8 x 8 inch (20 x 20 cm) square of tinfoil on the counter and cover it with a paper towel. Take a large slice of romaine and place it on the paper towel. Layer the roast beef, the mayo mixture, 5 to 6 thin slices of onion and finally 3 to 4 slices of beet. Add a dash of salt and pepper. Cover with another lettuce leaf. To pack for the office, roll the entire sandwich in the paper and tinfoil, and toss it in your lunch bag.

This Recipe came from Diana Rodgers book, “Paleo Lunches and Breakfast on the Go.” Check it out!

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