- Kosher salt
- 1 tablespoon slightly crushed coriander seeds
- 4 medium red beets (about 1 pound total), scrubbed and trimmed, beet greens reserved
- 1 cup sauerkraut
- ¼ cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon sweet pickle relish
- 1½ teaspoons fresh lemon juice
- 8 thin slices of hearty bread
- 2 tablespoons butter, softened
- 4 ounces shredded local Alpine-style cheese
Preheat the oven to 425º F.
In a large baking dish, combine 1½ cups of salt with coriander seeds. Nestle the beets into the mixture. Bake until the beets are tender and the skin has loosened, about 45 minutes. Remove from the oven. Cool the beets enough so that you can peel and slice them thinly.
Shred some of the reserved beet greens (or chard or kale if need be) to make 1 cup. Combine the shredded greens with the sauerkraut in a bowl and set aside.
Combine mayonnaise, ketchup, relish, and lemon juice in a small bowl and set aside.
Place a large skillet over medium high heat. Slather butter equally over one side of four pieces of bread and place buttered sides down in the pan. Spread one quarter of the grated cheese on each piece of bread. Arrange 3 - 4 beet slices on top of the cheese. Top the beets with one quarter of the sauerkraut mixture. Slather one quarter of the dressing on each of the remaining four pieces of bread and place them dressed side down to complete each sandwich. Flip the reubens over and cook until the undersides of the bread are golden brown. Remove from the pan. Slice on the diagonal and serve warm.