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
Ingredients
- 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
Instructions
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bake the beets whole in the oven at 425 until easily pierced with a fork (abt 40 mins)
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keep the lid on as they cool so they steam a bit, which will make peeling very easy
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peel the beets and slice as thinly as you can
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in a bowl, mix together all spices and sauces and condiments, then mix the sliced beets in there
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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
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highly recommend grilling it for optimum deliciousness