Smoked Beet Reuben
Ingredients
Directions
Ingredients
3 lg
whole beets, scrubbed and trimmed
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Beet-Braising Liquid
Water, to nearly cover beets
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¼ c
Liquid Smoke
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¼ c
dried Lapsang Souchong tea leaves
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1 tbsp
ground coriander
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1 tbsp
whole black peppercorns
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1 tbsp
kosher salt
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c
brown sugar
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2 tbsp
chopped garlic
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Beet Marinade
½ c
canola oil
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1 tbsp
soy sauce
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1 tbsp
coarsely ground black pepper
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1 tbsp
ground coriander
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1 ½ tsp
Worcestershire sauce
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1 tsp
smoked paprika
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¼ tsp
ground cumin
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Russian Dressing
½ c
canned chickpeas
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c
canned chickpea liquid (aquafaba)
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c
ketchup
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1 ½ tsp
garlic confit
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1 ½ tsp
Dijon mustard
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1 tsp
Worcestershire sauce
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½ c
coarsely chopped spicy dill pickles (Testa recommends McClure’s brand)
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1 tbsp
canola oil
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½ tsp
xantham gum
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For Serving
6
slices marble rye bread
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6
slices vegan provolone cheese (Testa recommends Daiya brand)
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¾ c
sauerkraut
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Smoked Beet Reuben

When chef Nick Testa wanted to add a vegan plate to the bar menu at the Penrose, he went to the Reuben. Instead of seitan, which he uses on his other version of the dish, he went with beets soaked in a braise of tea and liquid smoke that provides an earthy balance to the tang of sauerkraut and richness of his chickpea-based vegan Russian dressing.

3 sandwiches

  1. Preheat oven to 275°F.
  2. In a Dutch oven, combine beets with the braising liquid: water to nearly cover beets, Liquid Smoke, tea leaves, coriander, peppercorns, salt, brown sugar, and garlic. Bring to a simmer on the stovetop. Remove from heat.
  3. Cover pot and braise in oven for about 25 minutes, until beets are fork-tender but still firm.
  4. Remove beets from braising liquid and peel while still warm. Slice beets about 3/8” thick.
  5. In a large bowl, make the marinade: whisk together canola oil, soy sauce, ground black pepper, coriander, cumin, Worcestershire sauce, and paprika. Add the sliced beets and toss gently to combine. Cover and refrigerate for two hours.
  6. In a small bowl, make the Russian dressing: Combine chickpeas, chickpea brine, ketchup, garlic confit, Dijon mustard, Worcestershire sauce, and chopped pickles. Using an immersion blender, blend until nearly smooth, adding oil and xantham gum after all other ingredients are incorporated.
  7. In a medium skillet over medium heat, sauté sliced beets until warmed through.
  8. Assemble the sandwiches: On toasted marble rye bread, layer 2 slices of vegan provolone cheese, ¼ cup of sauerkraut, 2 tablespoons of dressing, and 6-8 slices marinated beets. Store unused dressing, refrigerated, for up to one week.

Alicia Kennedy

Alicia Kennedy is a Long Island–born, Brooklyn-based food writer and recipe developer. She's an editor at Edible Brooklyn and Edible Manhattan, and a contributor to the Village Voice.

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