Tossing beets with coriander, mustard seeds, cinnamon and allspice gives them savory corned-beef flavor. With this vegetarian Reuben sandwich, you won't miss the meat. Source: EatingWell Magazine, November 2019

Adam Dolge


Ingredient Checklist


Instructions Checklist
  • Position rack in upper third of oven; preheat broiler to high.

  • Toss beets with oil, coriander, mustard seeds, cinnamon and allspice in a large bowl to coat. Combine mayonnaise, ketchup, relish and hot sauce in a small bowl.

  • Spread the sauce on one side of each slice of bread and place on a baking sheet. Top with the beets, sauerkraut and cheese.

  • Broil the sandwiches until the cheese is melted and starting to brown, about 5 minutes. Serve immediately.


Tip: Precooked beets are a time-saver and come already peeled, meaning less mess. You can find them in vacuum-sealed packages in the refrigerated produce section.

To make ahead: Refrigerate beets and sauce (Step 2) separately for up to 3 days.

Nutrition Facts

393 calories; 21.9 g total fat; 7.2 g saturated fat; 31 mg cholesterol; 813 mg sodium. 650 mg potassium; 37 g carbohydrates; 6.7 g fiber; 17 g sugar; 13.9 g protein; 424 IU vitamin a iu; 11 mg vitamin c; 196 mcg folate; 324 mg calcium; 3 mg iron; 69 mg magnesium; 2 g added sugar;

Reviews (1)

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Rating: 5 stars
I've never had corned beef so I cannot compare the two but these were excellent. I thought it would be too sour with pickled beets and kraut but it was a flavorful hearty sandwich. The spices on the beets are key. Read More