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beet reuben sandwich on a plate.

Ultra-satisfying Beet Sandwich (Vegetarian Reuben)

This beet sandwich is just like a classic Reuben, but vegetarian! It's so juicy, and flavourful that you'll forget pastrami ever existed!
5 from 3 votes
Prep Time 15 minutes
Cook Time 45 minutes
Course Dinner, Lunch
Cuisine American, Vegetarian
Servings 3 people
Calories 446 kcal


  • Electric griddle or frying pan
  • Mandoline or sharp knife


  • 2 large beets - cooked cooled, and peeled
  • 6 slices dark rye bread
  • 6 tablespoons sauerkraut
  • 150 grams cheese - I like Gruyere or Emmenthal
  • 1 Tablespoon butter

For the Beet Marinade

  • 1 tablespoon red wine vinegar
  • 3 tablespoons vegetable oil
  • 1 teaspoon mustard seeds or grainy prepared mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon celery salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon coriander seeds

For the Beet Sandwich Sauce:

  • 100 grams mayo
  • 30 grams ketchup
  • 15 grams prepared horseradish


  • Wash the beets and cook them whole, either by steaming, boiling, roasting, or pressure-cooking. You'll know they're cooked when a paring knife slides easily in and out.
  • While the beets are cooking, combine all the marinade ingredients in a medium-sized bowl and set them aside.
  • Make the sandwich sauce by combining the mayo, ketchup, and horseradish in a small bowl. Store in the fridge until ready to use.
  • When the beets are cool enough to handle, remove the skin. It should come off easily by just rubbing it off with your fingers or a tea towel. (Keep in mind, your tea towel will be stained forever).
  • Slice the beets as thinly as possible with a mandoline or a knife, add them to the bowl with the marinade, and toss gently to coat.
  • Grate the cheese and set it aside.
  • When you're ready to make a sandwich (I generally make these one at a time), heat up an electric griddle on medium heat and butter one side of each slice of rye bread. Place both slices of bread butter-side-down onto the griddle.
  • Cover the exposed sides of both slices of bread with grated cheese.
  • On another area of the griddle (or in a frying pan over medium heat if your griddle isn't big enough), fry the sliced beets to warm them through. The sliced beets should make a sizzling sound, almost like pastrami.
  • Spoon 2 tablespoons of sauerkraut onto one slide of the bread, being sure to squeeze a lot of the juice out first.
  • Pile the hot sliced beets on the other side of the bread.
  • Dollop a healthy amount of the sandwich sauce over the sauerkraut side of the sandwich.
  • Close it up and dig in!



Calories: 446kcalCarbohydrates: 25.9gProtein: 15.5gCholesterol: 71mgSodium: 963mgPotassium: 360mgFiber: 2.9gSugar: 11.2gCalcium: 397mgIron: 2mg
Keyword beets, sandwich
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