Week 22: Vegan Beet Reuben

It’s Epic Sandwich time! This recipe uses lots of seasoning and thinly sliced baked beets to mimic the texture and flavour of a beef reuben without the beef. If you’re looking for a tasty way to make lunch out of delicious Root Radical beets, this is worth a try! Pair with sauerkraut and crusty bread, and add swiss cheese if you’re ok with dairy additions. Honestly tastes better than it looks and could make a great halloween dinner!

Vegan Beet Reuben


  • 5-8 baked beets, depending on size
  • 4 toasted slices of rye, pumpernickle, or sourdough
  • 3 tbsp vegannaise or mayonaise
  • 2 tbsp diced dill pickles
  • 1 tbsp ketchup
  • dash hot sauce to taste
  • 2 tsp coriander
  • 2 tsp smoked paprika
  • 1 tsp allspice or a pinch of clove
  • 1 tsp ground mustard or 2 tsp dijon mustard
  • salt and pepper to taste
  • sauerkraut to taste
  • swiss cheese if of interest


  1. bake the beets whole in the oven at 425 until easily pierced with a fork (abt 40 mins)

  2. keep the lid on as they cool so they steam a bit, which will make peeling very easy

  3. peel the beets and slice as thinly as you can

  4. in a bowl, mix together all spices and sauces and condiments, then mix the sliced beets in there

  5. at this point you can decide whether you just want to toast your bread and put the beets on it and eat it, or make more of a panini/grilled sandwich situation

  6. highly recommend grilling it for optimum deliciousness