Vegetarian Beet Reubens

Vegetarian Beet Reubens

Vegetarian Beet Reubens are a creative and colourful take on the traditional Reuben sandwich, swapping the classic corned beef for spiced, roasted beets. This twist retains the popular flavours of the original, with the earthy sweetness of the beets complementing the tangy sauerkraut and melted Swiss cheese. 



  • 2 large beets (1 1/4 lbs total), trimmed and peeled
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon brown sugar
  • 2 tsp ground coriander
  • 1 tsp ground mustard
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/8 tsp ground cloves
  • 1/8 tsp ground allspice


  • 1/4 c. mayonnaise
  • 2 tbsp sweet pickle relish
  • 4 tbsp ketchup
  • 1 1/2 tsp prepared horseradish
  • 1 tsp fresh lemon juice
  • 1/2 tsp Worcestershire sauce
  • Kosher salt
  • Freshly ground black pepper


  • 4 tablespoons butter, softened
  • 8 slices rye bread
  • 8 slices Swiss cheese
  • 1 c. sauerkraut
  • Pickle sticks, to serve

Method of cooking:

For the corned beets:

Preheat the oven to 190°C (375°F).

Prepare the beets: Slice the beets into 1/4-inch thick slices. In a bowl, mix together the olive oil, brown sugar, coriander, mustard, cinnamon, garlic powder, black pepper, cloves and allspice.

Roast the beets: Toss the beet slices in the spice mixture until well coated. Arrange in a single layer on a baking tray and roast for about 20 minutes or until tender.

To make the Russian dressing:

Make the dressing: In a small bowl, combine the mayonnaise, sweet pickle relish, ketchup, horseradish, lemon juice and Worcestershire sauce. Season to taste with salt and pepper.

To make the sandwich:

Butter the bread: Spread butter on one side of each slice of rye bread.

Assemble the sandwiches: On the unbuttered side of four slices of bread, place Swiss cheese, roasted beetroot, sauerkraut and a generous amount of Russian dressing. Top with another slice of bread, buttered side out.

Cook the sandwiches: Heat a frying pan over medium heat. Cook each sandwich for about 3-4 minutes on each side, or until the bread is toasted and the cheese is melted.

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