Flavor and texture rich, simple ingredients shine in this easy vegetarian sandwich recipe. Simple to pull together, this Roasted Beet and Sauerkraut Sandwich includes a good schmear of whole grain mustard bringing all the flavors together. This recipe is vegetarian and vegan.

Getting to this Sandwich

Before we get to this sauerkraut sandwich recipe, a note on how I got here. Being a foodblogger has offered opportunities to explore and dive into food on a whole new level. Becoming familiar with new-to-me ingredients and ways of cooking has broadened my palate and enlightened my world view on food.

Recipe development and food photography is my work, now, so exposure to all things food is on the daily agenda.

For recipe inspiration, I thumb through the pages of magazines, cookbooks, the Vegetarian Flavor Bible, and scroll through Pinterest and Instagram. But most of the time, I gain inspiration from the food that the farm stands are offering and whatever is in season.

Recipe Inspiration

Beets have been on the agenda lately, so Rob and I have been pickling all the beets. But last week I decided I’d roast the latest bunch for salads or snacks…

But then I spied some sauerkraut… and had just made a new loaf of sourdough (I’ve been investigating multigrain). I had everything I needed to make an easy beet and sauerkraut sandwich recipe!

And so it happened.

Now, I would have never thought to put beets on a vegetable sandwich. Really. And I use to despise sauerkraut. But my taste buds have matured… as has my appreciation for fermented foods.

Quick Guide: How to Make Roasted Beet and Sauerkraut Sandwich

You just need a few simple ingredients to pull this mouthwatering easy vegetarian sandwich recipe together!

Bread – choosing a sturdy bread like regular or Multigrain Sourdough Bread, will hold up to the heavier ingredients.
Roasted Beets – I have a tutorial on How to Roast Beets if you need.
Sauerkraut – my favorite store bought brand is plain Pickled Planet.
Whole Grain Mustard – the kind with the seeds whole, not ground. It is earthy and is pleasantly bitter rather than spicy.
Sprouts or Microgreens make a tasty and nutritious addition to this sammie.

This vegetable sandwich is simple to pull together after the beets are roasted. I usually roast a batch on the weekend and eat on them throughout the week.

This veg sandwich is texture rich, sweet, spicy and sour mouth party. Woah! It’s all in there.

And the best part, this beet and sauerkraut sandwich comes together with four basic ingredients. Now that’s what I call easy peasy!

Traci’s Tips

Beets can be roasted up to four days in advance and stored in the refrigerator. Keeping these on hand means I can pull a quick salad together or make a fabulous veg sandwich!
Don’t skimp on the mustard! Whole grain mustard gives this sandwich a tangy and full bodied flavor that you’ll return to again and again. I like Maille.

More Easy Vegetarian Sandwich Recipes to Love

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Roasted Beet and Sauerkraut Sandwich

Prep Time:10

Total Time:10

Servings:1 - 3 Sandwiches

Calories:184kcal

Author:Traci York

Flavor and texture rich, simple ingredients shine in this Roasted Beet and Sauerkraut Sandwich with a good schmear of whole grain mustard to bring the flavors together. The ingredients are approximate, but three medium beets, should be enough for three sandwiches. This recipe is vegetarian, vegan and easily gluten free.

**Time below does not include time to roast beets (40-50 minutes) - this can be done up to four days in advance.

Ingredients

▢ 3 Roasted and Peeled Beets medium in size (roasting instructions below)
▢ Bread sourdough, seedy, homemade... use what you love!
▢ Prepared Whole Grain Mustard the spicier, the better!
▢ 1 C (225g) Sauerkraut prepared or homemade, drained if needed
▢ Sprouts, Microgreens or Lettuce optional

Instructions

To Roast the Beets:

Preheat oven to 400F (204C). Trim the greens to the base of the beets and save for another recipe (I love them in green smoothies!). You won't need the greens here. Trim the tail and discard. Place beets in an oven proof baker or pot with a lid and fill with 1/2" - 1" water, cover and roast for 40-50 minutes or until fork- tender (the larger the beets, the longer the roast).
Once the beets are out of the oven, allow to cool until they can be handled. There are two ways to approach beet peeling. Use a vegetable peeler and gently remove the skin or simply slip the skins off. Your choice. Once the skins are removed, slice the beets into thin (about 1/4") discs. Refrigerate for up to three days.

To Assemble the Sandwich:

Slather two slices of bread with a generous schmear of mustard. Arrange a layer of beets, overlapping a bit, then top with a few heaped tablespoons of sauerkraut. Sprinkle the top with sprouts, microgreens or lettuce. Enjoy right away.

Notes

If using prepared sauerkraut, look for organic brands in the refrigerator section. I just discovered a brand I love called Pickled Planet (not sponsored).

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!