Note: You should refrigerate your beets.Do not wash until ready to use. Store in a breathable bag in the high-humidity drawer of the refrigerator. Separate green tops from the beets, leaving 1 in/2.5 cm inch of stem on the beet (otherwise the greens will draw moisture away from the beet). The green tops can be stored separately in a breathable bag in the high-humidity drawer and used like chard.
Prep Time20mins
Cook Time1hr15mins
Course: Main Course, Sandwich
Cuisine: American
Servings: 2servings
Author: Nija Clark
Ingredients
2largeBeetsRed or Golden
½teaspoonCoriander powder
Extra Virgin Olive Oil
Salt & Pepper
4slicesGluten-free Bread of your choiceRye bread if your not gluten-free
2slicesVegan Swiss cheese
1/4 cupSauerkraut drained
Dressing
¼cupVegan Mayonnaise
1tablespoonKetchup
1tablespoonSweet Pickle Relish
1tablespoon Lemon juice
Instructions
Preheat oven to 350 degrees
Wash beets and use a y-peeler to peel skin off. Your hands and nails will be stained if you don't wear gloves
Brush the beets with olive oil and season with coriander, salt and pepper
Wrap the beets in foil and roast for 1 hour, until tender
While beets cook make dressing. In a bowl mix mayonnaise, ketchup, relish and lemon juice. Add salt and pepper to your taste. Set aside.
Toast buns and set aside
After beets are done. Slice beets to whatever thickness you prefer
Preheat broiler
Assembly Beet Reuben. Adding beet slices, sauerkraut and cheese. Broil about 5 minutes or until cheese is melted. Vegan cheese doesn't melt well be careful not to burn your Reuben