Beet Reuben Sandwich {A Meatless Monday Recipe

Beet Reuben Sandwich {A Meatless Monday Recipe

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Fresh hot out of the oven, this beet Reuben sandwich will blow your mind! A healthy alternative to the classic version of this sandwich, with less calories!

Have a seat, because I’m coming at you with these fresh and hot out of the oven beet Reuben sandwiches and they are going to blow your mind!

Yes, you heard me right, Beet Reuben! The most flavorful vegetarian sandwich you will ever wrap your lips around.

No, it’s not supposed to be just like a classic Reuben sandwich. We have smoked pastrami before, no way will beets ever taste like smoked beef. However, what this beet Reuben offers is the amazing flavor without all the calories of a classic version of this sandwich.

beets laying on cutting board

This sandwich is healthy, good for you and good to you. So why the heck not?

This beet Reuben sandwich begins with a slice of rye bread spread with a layer of tangy homemade Thousand Island dressing. Then swiss cheese is added on top. Next, the bread and cheese are topped with sweet and tender roasted corned-beets, tossed with coriander, mustard seed, cinnamon, and allspice, which give the beets a savory corned-beef flavor. 

Finally, the beets are smothered in punchy sauerkraut and a little more swiss cheese just before going into the oven to broil, until the cheese melts and the bread is lightly toasted.  

The sandwich is served open-faced with more dressing and sauerkraut on the side.

beet Reuben sandwich

I got this creative recipe idea from the November issue of Eating Well Magazine. Gosh, I couldn’t stop thinking about it, because I already knew the combination of flavor that exists within this vegetarian sandwich and I hadn’t even eaten it yet.

I knew David would be on board with this sandwich idea A) Because he loves Reuben sandwiches and B) Thanks to me, he loves beets! Needless to say, we were both curious to make a beet Reuben sandwich.

After the beets have roasted and the dressing is made, this beet Reuben sandwich comes together in just 10-minutes! It’s perfect for a quick lunch or easy Meatless Monday dinner.

Let’s make one!

raw beets

How To Make A Beet Reuben Sandwich

Step #1 Make the Thousand Island Dressing

Generally, when it comes to a classic Reuben sandwich, there are typically two dressing to use on the sandwich: Russian or Thousand Island Dressing. We choose Thousand Island because we like the tangy bite from the sweet pickles in the dressing.

I hardly ever buy store-bought dressings these days. Homemade dressing is so much fresher and better and most dressings are fairly easy to make.

To prepare the Thousand Island Dressing, combine all the ingredients in a small mixing bowl using a whisk. Mix well! Then transfer the dressing to a jar or airtight container with a lid. Store the dressing in the refrigerator until needed.

See, I told you making dressing is easy!

sliced beets

Step #2 Roast The Beets

Arrange the rack to the middle position and preheat the oven to 400 degrees F.

Using a sharp knife, cut off the tops and bottoms of each beet. Scrub the beets like you would a potato, using a vegetable brush, this will get rid of any hidden dirt on the surface.

Place the beets on a baking sheet lined with aluminum foil to catch drips in case the beet juices leak. Pierce the beets with a fork.

piercing beet with fork

Roast the beets in the oven until cooked through, approximately 45 to 60 minutes. Test for doneness, by piercing the beet with a toothpick. If there is any resistance, leave the beet in the oven for ten more minutes and recheck with the toothpick. Repeat the process as necessary until the toothpick goes in without resistance.

roasting beets in oven

Remove the beets from the oven, open up the foil and let the roasted beets cool no less than 10 minutes. (The beets stay hot just like a potato, so make sure they are cool enough to handle.)

Wearing disposable rubber gloves, peel the beets over the sink using a colander to catch the skins with a steady trickle of cool water to help cool if the beets are still too warm to handle. Gently rub the skin off of the beets with your fingers. The skin should peel away easily; if it doesn’t, the beets need to cook a little longer. Peel the remaining beets.

tossing beets with spices

Slice into ¼-inch thick slices and place into a large bowl. Toss the beet slices with oil, coriander, mustard seeds, cinnamon and allspice to coat.

broiling the beet Reuben sandwiches

Build the Beet Reuben Sandwiches

Spread about two tablespoons of the Thousand Island dressing on one side of each slice of bread. Then place the slice of bread onto a baking sheet. Top each slice of bread with a slice of cheese, beets and top with sauerkraut.

Broil the sandwiches until the cheese is melted and the bread starts to brown, about 5 minutes.

Serving the Beet Reuben Sandwiches

Serve immediately topped with a little more dressing, if desired.

beet Reuben sandwich ready to eat

Time-Saving Tips

You can probably find roasted, pre-sliced beets in the produce section of your local grocery store. Use them if you want, but I promise you the beets will not have as much flavor and you don’t know how long they have been in the package.

For time savings, you can make the Thousand Island Dressing and roast the beets ahead of time. You can refrigerate both the beets and dressing for up to 3 days before you are ready to serve.

spoonful of Thousand Island dressing dripping onto beet Reuben sandwich

So, what do you think about this recipe? Did you try it? Comment below. We’d love to hear what you have to say!

beet Reuben sandwich
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Beet Reuben Sandwiches

Fresh hot out of the oven, this beet Reuben sandwich will blow your mind! A healthy alternative to the classic version of this sandwich, with less calories!
Course lunch, Main Course, Sandwich
Cuisine American, Meatless Monday, Vegetarian
Keyword beets, reuben, sandwhich, Thousand Island
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 512kcal

Ingredients

  • 1 ½ pounds raw beets
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons ground coriander
  • 1 teaspoons mustard seeds
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • 4 slices rye bread toasted
  • ¾ cup sauerkraut
  • 4 ounces sliced Swiss cheese

Thousand Island Dressing (recipe to follow)

  • ½ cup mayonnaise
  • 2 tablespoons yellow onion minced
  • 1 ½ tablespoons ketchup
  • 1 ½ tablespoons sweet pickle relish
  • ½ tablespoon fresh lemon juice
  • ½ teaspoon sweet paprika
  • Kosher salt to taste

Instructions

Make The Thousand Island Dressing

  • Combine all the ingredients in a small mixing bowl using a whisk. Mix well!
  • Transfer the dressing to a jar or airtight container with a lid. Store in the refrigerator until needed.

Prepare the Beets

  • Arrange the rack to the middle position and preheat the oven to 400 degrees F.
  • Using a sharp knife, cut off the tops and bottoms of each beet. Scrub the beets like you would a potato, using a vegetable brush, getting rid of any hidden dirt on the surface.
  • Place the beets on a baking sheet lined with aluminum foil to catch drips in case the beet juices leak.
  • Roast in the oven until cooked through, approximately 45 to 60 minutes. Test for doneness, by piercing the beets with a toothpick. If there is any resistance, leave the beets in the oven for ten more minutes and recheck with the toothpick. Repeat the process as necessary until the toothpick goes in without resistance.
  • Remove the beets from the oven, and let the roasted beets cool no less than 10 minutes. (They stay hot just like a potato, so make sure they are cool enough to handle.)
  • Wearing disposable rubber gloves, peel the beets over the sink using a colander to catch the skins with a steady trickle of cool water to help cool if the beets are still too warm to handle. Gently rub the skin off of the beets with your fingers. The skin should peel away easily; if it doesn’t, the beets need to cook a little longer. Peel the remaining beets.
  • Slice into ¼-inch thick slices and place into a large bowl. Toss the beet slices with oil, coriander, mustard seeds, cinnamon and allspice to coat.

Prepare the Beet Reuben Sandwiches

  • Spread about two tablespoons of the Thousand Island dressing on one side of each slice of bread. Then place the slice of bread onto a baking sheet. Top each slice of bread with a slice of cheese, sliced beets and top with sauerkraut.
  • Broil the sandwiches until the cheese is melted and the bread starts to brown, about 5 minutes.

Serve The Beet Reuben Sandwiches

  • Serve immediately topped with a little more dressing, if desired.

Notes

Make-ahead: Refrigerate both the beets and Thousand Island dressing for up to 3 days before you are ready to serve.
Recipe adapted from Eating Well Magazine

Nutrition

Calories: 512kcal | Carbohydrates: 39g | Protein: 14g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 831mg | Potassium: 691mg | Fiber: 8g | Sugar: 17g | Vitamin A: 530IU | Vitamin C: 14mg | Calcium: 283mg | Iron: 3mg
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