Beet Reuben Recipes
VEGETARIAN BEET PASTRAMI REUBEN
Prepare the pastrami beets: Combine all the spices in a medium bowl. Mix well. Peel the beets and place them each on their own tinfoil square (enough to
Provided by Tamar Genger MA, RD
Categories Dinner, Main, Lunch
Time 2h45m
Yield 1 very large sandwich (serves 2) Servings
Number Of Ingredients 12
Steps:
- Prepare the pastrami beets: Combine all the spices in a medium bowl. Mix well. Peel the beets and place them each on their own tinfoil square (enough to fully cover them). Drizzle oil over each beat and then dip into the spices, rolling around to cover. Wrap up in the tinfoil and place in the fridge to marinate for at least 1 hour (can be overnight). Place beets on a baking sheet in a 350 degree oven and bake for about 1 and 1/2 hours until beets are tender enough to slice. Slice beets thinly, best done with a mandolin. Set aside what you will use for your sandwich and save the rest for another time. These beets are great on their own or in a salad with goat cheese. Prepare the Vegetarian Reuben: Lay one slice of rye bread on the counter. Spread half the Russian dressing on top. Slowly layer the thin slices of beet pastrami over top of the bread. Then spread the sauerkraut and sprinkle the cheese, you can use slices if you find one that is cut thin. Spread the other slice of bread with the rest of the Russian dressing and place over the sandwich. Heat a frying pan or skillet over medium high heat. When hot add half the butter and then the sandwich. Cook until browned and then add the other half of butter and flip the sandwich. Bring temperature down to low and cook the other side until browned and the cheese is sufficiently melted. Cut in half and enjoy!! The pastrami beets are adapted from The Chubby Vegetarian.
Nutrition Facts :
BEET REUBEN
Sweet beets get rolled in a pastrami-inspired spice rub for a quick, vegetarian version of this classic deli favorite.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Mix the mayonnaise, pickle, ketchup and hot sauce in a small bowl. Mix the coriander, smoked paprika, allspice, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Roll the beets in the spice mixture to coat. Slice the beets 1/4 inch thick.
- Spread each slice of bread with the mayonnaise mixture. Lay 1 cheese slice on each of 2 slices of the bread. Top with the sauerkraut. Divide the sliced beets and arrange on top of the sauerkraut. Top with the remaining cheese. Close the sandwiches, mayonnaise-side down. Press lightly with your hand.
- Heat a large skillet over medium-low heat. Add 1 tablespoon of the butter. When the butter is melted, add the sandwiches. Cook until golden on the underside, about 3 minutes. Add the remaining tablespoon butter, let melt, then flip the sandwiches. Cook until the underside is golden and the cheese is melted, about 3 minutes more. Cut the sandwiches in half before serving.
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- Wrap the beets in foil. Roast on a sheet tray, 40-60 minutes. Beets should be tender when poked with a fork. Unwrap and allow to cool. Use a paper towel or a dedicated dish towel to rub off the skin. Slice into 1/3 inch thick rounds. Transfer the beets to a plate, drizzle with olive oil, salt and pepper, and sprinkle the smoked paprika and cayenne lightly.
- Heat a large cast iron skillet over medium heat. Butter the bread and toast in the skillet until golden on each side. To assemble, drizzle the bread with Russian dressing, top with beets, sauerkraut, and 2 slices of Swiss cheese. Place the open sandwich on a sheet tray and broil until the cheese is melted, about 2 minutes. Top with a second piece of toasted bread, and slice in half to serve.
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- In a mortar and pestle, crush the mustard seeds and then add to a bowl with the rest of the spice mix.
- Brush 1/2 teaspoons of oil on each beet and place in foil. Create a foil packet by placing all the beets in the foil and wrapping tightly to cover completely. Roast for 45 minutes for small beets or longer for larger beets (time may vary).
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- Assemble the sandwiches: spread a slice of bread with the mayo mixture, then add a slice of cheese, 5-7 slices of beet, ~1/4 cup of sauerkraut, another slice of cheese. Top with another slice of bread spread with the mayo mixture. Repeat with the rest of the sandwiches (bread, mayo, cheese, beets, sauerkraut, cheese, mayo, bread)
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- Preheat the oven to 350°. Brush the beet with olive oil and season with kosher salt and pepper. Wrap the beet in foil and roast for about 1 hour and 15 minutes, until tender; let cool slightly. Peel the beet and slice crosswise 1/4 inch thick. Transfer the slices to a plate and drizzle with the 1 tablespoon of olive oil, then sprinkle with the coriander and smoked salt.
- In a bowl, whisk the mayonnaise with the ketchup, relish and lemon juice. Season the Russian dressing with salt and pepper.
- Preheat the broiler. Arrange the bread on a large baking sheet and brush with butter. Broil 6 inches from the heat until lightly toasted, 1 to 2 minutes. Transfer 4 slices of the bread to a work surface. Flip the remaining 4 slices on the baking sheet and top with the beet slices, sauerkraut and cheese. Broil 6 inches from the heat until the cheese is melted. Close the sandwiches, cut in half and serve.
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- Spread the mayonnaise mixture on 4 slices of the bread. Top with the Swiss cheese, beets, and sauerkraut. Top with the remaining bread, to form the sandwiches.
- Melt ½ tablespoon of the butter in a large skillet over medium heat. Cook 2 of the sandwiches, covered and turning once, until the cheese is melted and the bread is golden brown, 3 to 4 minutes per side. Repeat with the remaining butter and sandwiches. (Reduce heat if the bread gets too dark before the cheese is melted.)
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