How To Make A Vegan Beet Reuben
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.
Servings: 2 servings
Ingredients
- 2 large Beets Red or Golden
- ½ teaspoon Coriander powder
- Extra Virgin Olive Oil
- Salt & Pepper
- 4 slices Gluten-free Bread of your choice Rye bread if your not gluten-free
- 2 slices Vegan Swiss cheese
- 1/4 cup Sauerkraut drained
Dressing
- ¼ cup Vegan Mayonnaise
- 1 tablespoon Ketchup
- 1 tablespoon Sweet Pickle Relish
- 1 tablespoon 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