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Beet Reuben

Beet Reuben

Miri Rotowitz
Turns out you can "beet" meat when it comes to a Reuben, with this vegetarian Beet Reuben on homemade rye!
5 from 3 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main
Cuisine Jewish
Servings 2 sandwiches


  • 2 small beets greens removed and trimmed
  • Extra-virgin olive oil
  • ¼ cup mayonnaise
  • 1 small garlic clove finely chopped
  • 1 teaspoon finely grated ginger
  • 1 teaspoon freshly squeezed lemon juice
  • Pinch of sea salt or kosher salt
  • 4 slices Homemade Seeded Rye Bread or storebought
  • 2 to 4 slices Swiss cheese
  • ½ cup sauerkraut drained
  • 1 small apple cored and thinly sliced
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon butter


  • Preheat the oven to 425°F. Rub the beets with a little olive oil, wrap in foil, and place in a baking pan. Slide into the oven and roast for 35 to 40 minutes, or until the beets are tender. When the beets are cool enough to handle, peel and slice into ¼-inch rounds. Set aside.
  • In a small bowl, whisk together the mayonnaise, garlic, ginger, lemon juice, and salt. Cover and refrigerate.
  • To assemble the sandwiches: Spread 2 slices of rye bread with the mayonnaise spread (or use spicy mustard like me). Top with Swiss cheese, ¼ cup sauerkraut, a layer of apple slices, and a layer of beet slices. Top with a second slice of bread, spread with more ginger mayonnaise if you’d like. Repeat with the second sandwich.
  • In a cast iron or other heavy skillet set over medium-high heat, warm the olive oil and butter.
  • When the butter melts and begins to foam, carefully add the sandwiches, cheese side closest to the pan. Press down with the back of a flat spatula.
  • Cook for 3 to 4 minutes per side, or until the cheese melts, the sandwich is warmed through, and the bread is toasty and golden brown.
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