Vegetarian Beet Reubens
This vegetarian Reuben will make you fall in love with beets.
Author: Delish/Photo credit to foodnetwork.com
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 425º. 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.