If you love the tangy, savory flavors of a traditional Reuben sandwich, you’re going to adore this plant-based twist featuring roasted beets. Beet Reuben sandwiches bring together the earthy sweetness of beets, the smokiness of a rich marinade, and the tangy goodness of sauerkraut, all nestled between slices of toasted rye bread and melty Swiss cheese. This recipe offers a delightful mix of textures and flavors, making it a perfect option for a hearty lunch or dinner. Watch the recipe video from Kamea Black of Tasty Salty Real to see just how she assembles these delicious sandwiches.

Recipe Video

Ingredients:

Beets: a healthy and fresh alternative to a traditional reuben.
Marinade: olive oil, mustard, coriander, allspice, sugar (optional) and chosen smokey seasoning (liquid smoke, smoked paprika, or smoked salt).
Dressing: mayo, onion, pickles, pickle brine, lemon juice, ketchup or tomato jam. Salt and pepper to taste.
Sandwich essentials: rye bread, swiss cheese, Small Acres sauerkraut.

Steps to Culinary Bliss:

Step 1: Roast the Beets

Begin by preheating your oven to 400°F. Wash the beets thoroughly, removing the tops and tails. You can save the beet greens for a salad or sauté, and the tails for a veggie stock if you like. Wrap the beets in foil and roast them for 45-60 minutes, depending on their size. You’ll know they’re done when a fork can easily pierce through the beet.

Step 2: Prepare the Marinade and Dressing

While the beets are roasting, prepare the marinade and dressing.

  • Marinade: In a large bowl, mix together the olive oil, mustard, coriander, allspice, and your choice of smoky seasoning. If your beets are predominantly red, you might want to skip the sugar as they tend to be naturally sweet. Set the marinade aside.
  • Dressing: In a small bowl or jar, combine the mayo, chopped onion, chopped sweet pickles, pickle brine, lemon juice, and ketchup or tomato jam. Season with salt and pepper to taste. Adjust the acidity or sweetness by adding more lemon juice or ketchup, as desired. This dressing can be stored in the fridge for up to two weeks, so feel free to make extra!

Step 3: Marinate the Beets

Once the beets are tender, take them out of the oven and let them cool until they’re easy to handle. Peel the beets and slice them thinly. Toss the beet slices in the marinade, ensuring they’re well coated. Allow the beets to marinate for at least 15 minutes before assembling the sandwiches. These marinated beets can be stored in the fridge for 4-5 days, making them a great option for meal prepping.

Step 4: Assemble the Sandwiches

Preheat your oven to 350°F. Lay out slices of rye bread on a baking sheet. On one side of each sandwich, layer the marinated beets and top with sliced Swiss cheese. Bake for 8-12 minutes, or until the cheese is melted and the bread is toasted. The toasting time may vary depending on the density of your bread.

Once the bread is toasted and the cheese is melted, add a generous layer of Small Acres ruby or classic kraut to the beet and cheese side of the sandwich. Spread the prepared dressing onto the remaining slice of bread and place it on top, dressing side down.

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