Beet Reuben

March 13, 2017

Two pieces of rye bread hold together thinly sliced savory-sweet seasoned beets, creamy coleslaw, melted swiss cheese and a thousand island inspired spread made from tahini

1 pound raw beets, peeled and sliced into 1/16 slices (mandoline recommend)
2 tablespoons olive oil
1 tablespoon dark brown sugar
3/4 teaspoon + 1/4 teaspoon ground mustard, divided
1 teaspoon + 1/2 teaspoon salt, divided
1/2 teaspoon ground garlic
1/4 teaspoon ground black pepper
1/4 teaspoon ground coriander
1/8 teaspoon ground cloves
1/8 teaspoon allspice
4 cups shredded cabbage and carrots
1/2 cup mayonnaise
2 tablespoons + 4 teaspoons rice vinegar (or white vinegar), divided
1 1/2 teaspoons sugar
1/2 cup tahini
1/4 cup ketchup
1 tablespoon sweet pickle relish
1/4 teaspoon ground onion powder
2 tablespoons water
8 slices bread (rye or marble rye, preferred)
8 slices Swiss cheese
Butter

Preheat the oven to 375 degrees and line two baking sheets with parchment paper Combine the brown sugar, spices and 1 teaspoon salt in a small bowl, making sure there are no lumps of brown sugar...
See the full directions on my site

Nutritions

Calories
300

Sodium
1024mg
42% DV

Fat
18g
29% DV

Protein
13g
26% DV

Carbs
19g
6% DV

Fiber
3g
13% DV

Vegetarian Other Holidays