Name: Vegetarian Beet Reubens
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 large beets (1 1/4 lb. total), trimmed and peeled -; 2 tbsp. extra-virgin olive oil -; 1 tbsp. brown sugar -; 2 tsp. ground coriander -; 1 tsp. ground mustard -; 1/2 tsp. ground cinnamon -; 1/2 tsp. garlic powder -; 1/4 tsp. ground black pepper -; 1/8 tsp. ground cloves -; 1/8 tsp. ground allspice -; 1/4 c. mayonnaise -; 2 tbsp. sweet pickle relish -; 4 tsp. ketchup -; 1 1/2 tsp. prepared horseradish -; 1 tsp. fresh lemon juice -; 1/2 tsp. Worcestershire sauce -; Kosher salt -; Freshly ground black pepper -; 4 tbsp. butter, softened -; 8 slices rye bread -; 8 slices Swiss cheese -; 1 c. sauerkraut -; Pickle spears, for serving -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Vegetarian Beet Reubens

1. 2 large beets (1 1/4 lb. total), trimmed and peeled -

2. 2 tbsp. extra-virgin olive oil -

3. 1 tbsp. brown sugar -

4. 2 tsp. ground coriander -

5. 1 tsp. ground mustard -

6. 1/2 tsp. ground cinnamon -

7. 1/2 tsp. garlic powder -

8. 1/4 tsp. ground black pepper -

9. 1/8 tsp. ground cloves -

10. 1/8 tsp. ground allspice -

11. 1/4 c. mayonnaise -

12. 2 tbsp. sweet pickle relish -

13. 4 tsp. ketchup -

14. 1 1/2 tsp. prepared horseradish -

15. 1 tsp. fresh lemon juice -

16. 1/2 tsp. Worcestershire sauce -

17. Kosher salt -

18. Freshly ground black pepper -

19. 4 tbsp. butter, softened -

20. 8 slices rye bread -

21. 8 slices Swiss cheese -

22. 1 c. sauerkraut -

23. Pickle spears, for serving -

How to cook deliciously - Vegetarian Beet Reubens

1. Stage

Make the corned beets: Preheat the oven to 425º. In a small bowl, whisk the olive oil, sugar, and spices.

2. Stage

Lay out two pieces of foil on a baking sheet, add one beet to each piece of foil and rub beets all over with the spice mixture. Wrap beets in foil and roast until tender when pierced with a knife, about 50 minutes to 1 hour.

3. Stage

Let beets sit at room temperature until cool enough to handle. Thinly slice the beets into rounds.

4. Stage

Meanwhile, make the dressing: In a small bowl, whisk together mayonnaise, pickle relish, ketchup, horseradish, lemon juice, and Worcestershire. Season with salt and pepper. Refrigerate until ready to use.

5. Stage

Make the sandwich: Butter one side of each slice of bread. On the non-butter side spread Russian dressing on each slice. Top half of the slices with cheese, corned beets, and sauerkraut. Top each sandwich with remaining slices, dressing side down.

6. Stage

Heat a medium skillet over medium heat. Place a sandwich in skillet and cook until golden and cheese is melted, 3 minutes per side. Repeat with remaining sandwiches. Serve warm.