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Beet Reuben

For a fun, interesting way to prepare beets, treat them like meat. “Cure” the beets with a pastrami spice blend and roast them in the June. Then slice them thinly, layering them with Russian dressing, sauerkraut and Swiss cheese on rye for a vegetarian spin on a Reuben. Depending on the size of beets, there may be enough beet pastrami for 6 reuben sandwiches. Adjust the amounts of dressing, beet pastrami and sauerkraut to your own personal taste. Sliced beet pastrami will keep in the refrigerator for 3-4 days in an airtight container. We use the Grilled Cheese cook-program to toast the sandwiches in 2 batches, but you can also brown all 4 sandwiches in a large pan on the stovetop.

Prep Time — 1 hour 15 min
Cook Time — 1 hour 20 min
Servings — 4
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Ingredients

1½ tablespoons whole black peppercorns

1 teaspoon ground coriander

1 teaspoon smoked paprika

½ teaspoon caraway seeds

½ teaspoon garlic powder

1 teaspoon salt

2 tablespoons extra-virgin olive oil

3 large beets

2 tablespoons unsalted butter

8 slices rye bread

4 Swiss cheese slices

½ cup Russian dressing

½ cup sauerkraut

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Crack the pepper

Pour the peppercorns in a rimmed cutting board or baking sheet. With the bottom of a heavy pan or skillet, smash the peppercorns until they are coarsely ground. You can also use a pepper grinder set to very coarse to grind the pepper.

1½ tablespoons whole black peppercorns

chopping board

measuring spoons

cast iron skillet

Make the pastrami spice blend

In a large bowl, mix the cracked black pepper, coriander, smoked paprika, caraway seeds, garlic powder and salt together. Add oil and stir to combine.

large bowl

1 teaspoon ground coriander

1 teaspoon smoked paprika

½ teaspoon caraway seeds

½ teaspoon garlic powder

1 teaspoon salt

2 tablespoons extra-virgin olive oil

spatula

Marinate the beets

Add the peeled beets to the bowl and mix until each beet is evenly coated in pastrami spice blend. Cover and allow to marinate in the refrigerator for at least 1 hour, up to 24 hours.

3 large beets

plastic wrap

Preheat the June Oven

With the rack in the middle position, preheat the June Oven to 375°F on the Roast cook mode using the button below.

June Oven

Wrap the beets in foil

Individually wrap each beet in foil with the trimmed top (the flat side) facing down (the crimped foil seams should be facing up). Leave the largest beet slightly unwrapped. Set the wrapped beets on the June Pan.

foil

June Pan

Insert the June Food Thermometer

Insert the June Food Thermometer vertically into the center of the largest beet from the top down. Seal the foil around the June Food Thermometer.

June Food Thermometer

Roast the beets

Transfer the beets to the middle shelf of the June Oven and plug the June Food Thermometer into the closest jack. Tilt the beet with the probe on its side if necessary to fit the beets on the middle shelf. June will notify you when the beets are ready. Carefully open the foil packets to avoid escaping steam. Allow the beets to cool until they can be handled.

Slice the beet pastrami

Thinly slice the cooled beets with a mandoline or sharp knife.

mandoline

knife

Butter the bread

Spread the butter on one side of all 8 slices of rye bread.

2 tablespoons unsalted butter

8 slices rye bread

butter knife

Assemble 2 sandwiches

Place 4 bread slices buttered-side down on the June Pan. Arrange 10-12 pieces of beet pastrami on 2 bread slices. Place 1 slice of cheese on each of the 2 remaining bread slices. Confirm the bread type (Sourdough works for Rye) and number of slices (4) using the button below.

4 Swiss cheese slices

Toast 2 sandwiches

Transfer the June Pan to the middle shelf of the June Oven. Bake for 16-18 minutes, or until the cheese is melted and bread is toasted. June will notify you when the sandwiches are ready.

Finish 2 sandwiches and repeat

Remove the June Pan from the June Oven. Top the beet pastrami sandwich halves with 2-3 tablespoons of dressing and 2 tablespoons of sauerkraut each. Flip the cheese-topped bread slices on top of the beet pastrami to form a sandwich. Repeat steps 9, 10 and 11 for the remaining 2 sandwiches.

½ cup Russian dressing

½ cup sauerkraut

fork

Serve

Serve immediately. Serve with more dressing if desired.

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