Beet Reubens

Beets make a very tasty vegetarian substitute for corned beef in a reuben - (file this info away in your mind for next St. Patrick’s Day!)

Rye/Pumpernickel bread

Butter

Thinly sliced, cooked beets (not pickled)

Sauerkraut, drained

Sliced Swiss cheese

Optional: mayo or 1000 Island dressing

Lightly butter one side of two pieces of bread. Layer beets, sauerkraut, and cheese on the non-buttered side of one of the pieces, and top with the other slice (buttered sides of both bread slices should be on the outside). Place on a skillet or griddle, and cook on low, until the bread is browned and cheese is melted.

Recipe created or adapted by Liz Talley, Urban Graze

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