Thanks for visiting Kristin's Kitchen!

I hope you find recipes and photography to inspire your cooking and baking. I love creating content for Kristin's Kitchen and wish everyone happiness and success in the kitchen. 

- Kristin 

Please check back often and follow me on social media!

kristinkitchenblog@gmail.com

Beet Reuben

Beet Reuben

You can't beet a reuben (or can you...?)

That humor was brought to you by my hilarious husband, Macky. I am a little embarrassed that I didn't come up with it myself.

This may surprise you, but I have not always been a vegetarian. When I did eat meat, I wasn't a huge fan but I did have a couple exceptions - one being corned beef. I wanted to create a corned beef substitute and from there I came up with the Beet Reuben. 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. It's quite possibly the furthest thing from a classic reuben, but it's so delicious and lovable in it's non-traditional form. In my book, that's all that matters! 

Please don't be intimidated by the long list of ingredients. A lot of spices go into making those beets just right. The coleslaw and tahini sauce are easy to whip up but you can always use pre-made coleslaw or thousand island dressing.

If you follow me on Instagram, you'll remember seeing me boiling a mysterious pot of red water. Surprise! They were beets! Hilariously, I didn't end up going with the boiling method of cooking. I found it was best to use raw beets, slice them super thin, season with ground pickling spice flavors and roast them until they are the perfect texture. 


Beet Reuben
Makes 4 sandwiches


Shop the Items Used to Make this Recipe


Behind the scenes - Macky and Caleb being silly during my photoshoot!

Caramelized Lemon Pasta with Asparagus and Halloumi

Caramelized Lemon Pasta with Asparagus and Halloumi

Brown Sugar Bars

Brown Sugar Bars