Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Maple & Mustard Roasted Beetroot and Sauerkraut Sandwich

    Maple & Mustard Roasted Beetroot and Sauerkraut Sandwich

    By Happy Skin Kitchen

    • Preparation time10 minutes
    • Cooking time25 minutes
    • Servings2 portions
    • Difficulty


    • Thick cut, super seedy
    • 1 tbsp Flora, melted
    • 1 tsp wholegrain mustard
    • 1 tbsp maple syrup
    • 1 tsp mixed herbs
    • 250g raw beetroot, red and golden varieties
    • Pinch of sea salt & cracked black pepper
    • 4 slices seeded bread, thick cut
    • Flora, for spreading
    • 70g sauerkraut
    • Handful of cress or alfalfa

    Nutritional Guidelines
    (per serving)

    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)


    1. Preheat the oven to 200C/180C fan/gas 6. In a bowl, combine the melted Flora, mustard, maple syrup and herbs. Slice the beetroot thinly into (approximately 1/2cm thick) rounds and coat in the marinade - make sure you marinate the golden beetroot first to avoid the red beetroot staining the it
    2. Place the beetroot on a baking tray and roast for 25-30 minutes until tender. Once cooked, remove from the oven and allow to cool
    3. When ready to serve, generously butter 4 slices of seeded bread with Flora. Divide the 2 beetroot varieties between 2 slices of bread. Top the beetroot with some sauerkraut followed by cress or alfalfa. Add the remaining 2 slices on top to form 2 sandwiches - slice down the middle and serv