Borscht with Roast Beef Toasts

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2 tablespoons extra-virgin olive oil, plus more for the bread

1 bunch scallions, chopped

1 large russet potato, peeled and cut into 1/2-inch cubes

1 14.5-ounce can low-sodium beef broth

12 ounces packaged cooked and peeled beets, cut into 1/2-inch cubes, juices reserved

Kosher salt and freshly ground pepper

1/3 cup sour cream

1 tablespoon drained horseradish

4 slices marble rye bread

1 tablespoon red wine vinegar

1 tablespoon chopped fresh dill, plus more for topping

8 ounces deli-sliced roast beef