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.

Adam Dolge
Source: EatingWell Magazine, November 2019


Recipe Summary

20 mins
20 mins


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; protein 13.9g; carbohydrates 37g; dietary fiber 6.7g; sugars 17.4g; fat 21.9g; saturated fat 7.2g; cholesterol 30.7mg; vitamin a iu 423.9IU; vitamin c 11.1mg; folate 195.9mcg; calcium 323.6mg; iron 2.9mg; magnesium 68.8mg; potassium 650.1mg; sodium 812.6mg; added sugar 2g.

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