Beet Reuben

Sweet beets get rolled in a pastrami-inspired spice rub for a quick, vegetarian version of this classic deli favorite.
  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 servings
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Ingredients

3 tablespoons mayonnaise

2 tablespoons chopped dill pickle

1 tablespoon ketchup

Dash of hot sauce

2 teaspoons ground coriander

2 teaspoons smoked paprika

1 teaspoon ground allspice

1 teaspoon ground mustard

Kosher salt and freshly ground black pepper

2 large cooked beets

4 slices rye bread

4 thick slices Swiss cheese

1 cup drained sauerkraut

2 tablespoons unsalted butter

Directions

  1. Mix the mayonnaise, pickle, ketchup and hot sauce in a small bowl. Mix the coriander, smoked paprika, allspice, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Roll the beets in the spice mixture to coat. Slice the beets 1/4 inch thick.
  2. Spread each slice of bread with the mayonnaise mixture. Lay a cheese slice on 2 pieces of the bread. Top with the sauerkraut. Divide the sliced beets and arrange on top of the sauerkraut. Top with the remaining cheese. Put the remaining 2 bread slices on top, mayonnaise-side down. Press lightly with your hand.
  3. Heat a large skillet over medium-low heat. Add 1 tablespoon of the butter. When the butter is melted, add the sandwiches. Cook until golden on the underside, about 3 minutes. Add the remaining tablespoon butter, let melt, then flip the sandwiches. Cook until the underside is golden and the cheese is melted, about 3 minutes more. Cut in half before serving.

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