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
- The Vegetarian Reuben
- Italian Pressed Sandwich with Olive Tapenade
- Smashed Chickpea Salad with Pecans and Grapes
- Cheese-less Smashed Pimento Chickpea Sandwich
Roasted Beet and Sauerkraut Sandwich
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
Nutrition
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 or helping other commentors.
The best sandwich! What an innovation – beets between slices of bread. I’m doing it with sourdough bagels this time. Sauerkraut has great nutritional value as well.
This was easy, different, and so delicious. There are not many vegan lunch options where we live in West Texas and the ones that exist are a result of removing about 5 items from an existing menu item (yes 99.9% of all menu items here have either meat or dairy by default). We have been in a rut of hummus and sliced garden veggie sandwiches and chickpea salad for a while. This was quick to throw together and so refreshing from the norm. We had it with your fennel and white bean soup, which was also delicious.
Thanks again,
Samantha
I’m always looking for vegetarian ways to eat sauerkraut and this was delicious! Bought roasted beets and toasted the breD. Had a sandwich 5 min after I got home from the store. Thank you!!
Love reading your note Sarah! Who knew? I love this combination of flavors too!
Something this easy to make shouldn’t be so delicious! I’m definitely stocking my fridge with these ingredients so I can make this on the fly now, such a tasty lunch treat! Thanks for sharing :)
Hey Sam! Thank you for coming back and leaving a note. So simple, right? So happy you enjoyed it!
I’ve been drooling over this ever since it was posted. Do you serve the sandwich alongside anything, or do you find it satisfying enough on its own?
Hi Claudia… thank you for your note! I find it satisfying on its own, of course with a side of Kettle chips, or carrots and hummus ;) . I hope you enjoy it!
Thank you so much, Traci, for your lightning fast response. I followed your advice, and served it up with a side of Kettle chips, and oh my gosh, this was THE most perfect sandwich I have ever eaten. I don’t think anything will ever be able to compare in that department. This recipe is dynamite.
You got it, Claudia! Thank you for your note. Can you believe how satisfying it is? Now, if you like this one, have you tried my Smashed Chickpea Sandwich? So happy you enjoyed it with those Kettle chips :o !!
When I think of “vegan,” I don’t usually think sandwiches, but I will now! This was so tasty – beets in a sandwich, who would have thought? Thanks for the recipe.
I’m with you! Who would have thought? LOL – thank you for your note VK! So happy you gave it a go!
This has been my favorite kind of sandwich forever (we call them beet rubens) – glad to see others enjoy it as well! It is such a fantastic combination. Also, if you have access to a smoker and you smoke the beets, it brings in a whole new level of flavor.
Oh my goodness, who knew? Beet rubens! I just got a little smoker box for the grill last summer. I’ll have to put a few beets on next time I use it! Thank you for your tip, Kate!