Beet Reuben

 

Beet Reuben

Ingredients
Beets
2 medium red beets
1/2 tsp.  salt
1 Tbsp. water
1 Tbsp. coriander seeds
1 Tbsp. allspice berries
1 tsp. mustard seeds
1/2 tsp. freshly ground black pepper
 
Sandwiches
8 slices rye bread
4 Tbsp.  V butter softened
Russian dressing
8 slices cheese violife
1 cup sauerkraut, drained
Directions
Beets
Step 1 cut in half lengthwise. Slice crosswise into generous 1/4"-thick half-moons.
Step 2 Transfer beets to skillet – put ¼ cup water; season with salt and toss to coat.  Cook medium click low.
Step 3 Meanwhile, in a small skillet over medium heat, toast coriander, allspice, and mustard seeds, stirring frequently, until fragrant, 1 to 2 minutes. Let cool. Transfer to a spice grinder or mill and pulse until coarsely ground.
Step 4 Transfer ground spices to a small bowl; add black pepper and toss to combine.
 
Sandwiches
Step 1 On a work surface, arrange bread slices in a single layer. Spread butter on top of each slice of bread. Flip 4 slices buttered side down and spread plain side with 1 Tbsp. Russian dressing each. Sprinkle each with 1/2 tsp. ground spice mix.
Step 2 Flip remaining 4 slices buttered side down, then top each with 2 slices Swiss cheese and 5 to 6 beet slices. Sprinkle with 1/2 tsp. ground spice mix. Arrange sauerkraut on top. Close with remaining bread slices, dressing side down.
Step 3 Preheat a large skillet over medium heat. Add 2 sandwiches, arranging cheese side closest to skillet, and cook until golden brown, 2 to 3 minutes. Flip and continue to cook until golden brown on the other side and cheese is melty, 2 to 3 minutes more. Transfer sandwiches to a plate. Repeat with remaining sandwiches. Serve warm.
 
Vegan Russian Dressing
Ingredients

• 1 cup vegan mayonnaise
• ¼ cup ketchup
• 3 tablespoons white onion, minced
• 1 tablespoon prepared horseradish
• 2 teaspoons Sriracha sauce
• 1 teaspoon vegan Worcestershire sauce
• 1 teaspoon apple cider vinegar
• salt and pepper, to taste

Instructions

1. In a small bowl, whisk all the ingredients together until well combined.
2. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.