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These Beet Reuben Sliders Might Just Outshine The Original - Mashed
These vegetarian beet Reuben sliders capture all those essential Reuben flavors, from the Russian dressing to the caraway seeds to the Swiss cheese.
Rezept
Zubereitungszeit ca. 1 Stunden 58 MinutenVorbereitung ca. 38 MinutenKochzeit ca. 1 Stunden 20 Minuten
Zutaten:
- 1 ¼ teaspoons black peppercorns
- ½ teaspoon coriander seeds
- ¼ teaspoon yellow mustard seeds
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon brown sugar
- ⅛ teaspoon salt
- 2 small beets
- 1 teaspoon olive oil
- 2 ½ tablespoons mayonnaise
- 2 teaspoons ketchup
- 1 teaspoon grated onion
- ½ teaspoon horseradish
- ½ teaspoon relish
- ¼ teaspoon apple cider vinegar
- ¼ teaspoon paprika
- ⅛ teaspoon vegan Worcestershire sauce
- 1 pinch salt
- 1 pinch black pepper
- 1 ½ tablespoons softened butter, divided
- ½ cup sauerkraut, drained well
- 6 slider rolls
- 6 slices deli Swiss cheese
- 1 teaspoon caraway seeds
Arbeitsschritte:
- Preheat the oven to 400 F.
- Place the black peppercorns, coriander seeds, and yellow mustard seeds in a mortar and crush them to a medium grind with a pestle.
- Transfer the ground spices to a small shallow bowl. Add the paprika, garlic powder, onion powder, brown sugar, and salt and whisk until evenly combined.
- Peel the beets and tear off 2 sheets of aluminum foil large enough to wrap each whole beet in.
- Drizzle or rub the olive oil over the beets and then roll them in the spice mixture until the outsides are fully coated. Place them on the foil sheets.
- Wrap and seal the beets in the foil sheets and place them in a baking pan.
- Roast the beets for 60-70 minutes, until tender. Remove the beets from the oven, unwrap them, and set them aside to cool.
- Lower the oven to 350 F.
- Meanwhile, make the Russian dressing. Add all of the dressing ingredients to a small bowl and whisk until evenly mixed. Set aside in the refrigerator until ready to use.
- Melt ½ tablespoon butter in a small frying pan on medium.
- Place the sauerkraut in the pan and let cook until warm and extra liquid is evaporated, about 5 minutes. Remove the pan from the heat and set aside.
- When the beets are cool enough to handle, thinly slice them and set the slices aside.
- Cut the rolls in half and spread the remaining 1 tablespoon softened butter on the outside top and bottom of the rolls.
- Spread the Russian dressing on the inside top and bottom of the rolls. Place the bottom halves of the rolls on a baking sheet optionally lined with parchment paper.
- Place 2-3 slices of beets on each roll on the baking sheet. (You may have a few slices left over, depending on the size of the beets.)
- Evenly divide the warm sauerkraut on top of the beets.
- Cut large slices of Swiss cheese into smaller pieces if needed and evenly divide them on top of the sauerkraut.
- Close the sandwiches with the top halves of the rolls and sprinkle the caraway seeds on top.
- Place the tray in the oven and bake for 12-15 minutes, until the cheese is melted and the rolls are browned. Serve hot.
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