Vegetarian Beet Reubens

Vegetarian Beet Reubens
This vegetarian Reuben will make you fall in love with beets.
Author:
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
  1. Make the corned beets: Preheat the oven to 425º. In a small bowl, whisk the olive oil, sugar, and spices.
  2. 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. Let beets sit at room temperature until cool enough to handle. Thinly slice the beets into rounds.
  4. 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. 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. 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.

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