This vegetarian Reuben will make you fall in love with beets.
Ingredients
FOR CORNED BEETS:
2 large beets (1¼ lb. total), trimmed and peeled
2 tbsp. extra-virgin olive oil
1 tbsp. brown sugar
2 tsp. ground coriander
1 tsp. ground mustard
½ tsp. ground cinnamon
½ tsp. garlic powder
¼ tsp. ground black pepper
⅛ tsp. ground cloves
⅛ tsp. ground allspice
FOR RUSSIAN DRESSING:
¼ c. mayonnaise
2 tbsp. sweet pickle relish
4 tsp. ketchup
1½ tsp. prepared horseradish
1 tsp. fresh lemon juice
½ tsp. Worcestershire sauce
Kosher salt
Freshly ground black pepper
FOR SANDWICH:
4 tbsp. butter, softened
8 slices rye bread
8 slices Swiss cheese
1 c. sauerkraut
Pickle spears, for serving
Instructions
Make the corned beets: Preheat the oven to 425ยบ. In a small bowl, whisk the olive oil, sugar, and spices.
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.
Let beets sit at room temperature until cool enough to handle. Thinly slice the beets into rounds.
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.
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.
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.
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/vegetarian-beet-reubens/