Admittedly, this Beet Pastrami Sandwich looks pretty darn messy.
It is.
But it’s soooo tasty!
Stay focused on the star though- the Beet Pastrami. Yup, I made pastrami out of a beet. Don’t knock it till you’ve tried it!
Of course, part of the fun is all about the add-ins -> the cheese, kraut, and the Thousand Island dressing. I was out of the latter two and had to make do. I’m dropping these other makeshift recipes below as well – but use the real stuff if you have ’em. Plus I didn’t have any bread either, so I used a Gluten Free Quinoa Flatbread from the freezer and I’m not sad about it.
Happy Eating,
~Monique
Beet Pastrami is a super fun experiment!
Beet Pastrami Sandwich
3-4 beets
1 tsp cracked black pepper
1 tsp mustard powder
1 tsp ground coriander
1/2 tsp celery seed
1 tsp smoked paprika powder
1/2 tsp minced garlic
1/2 tsp onion powder
1 tsp pink salt
Sandwich toppings:
Preferred bread, sauerkraut, gruyere cheese and thousand island dressing (see below for my quick versions.)
Preheat the oven to 400 degrees. Roast the beets until soft, for about an hour.
Let the beets cool slightly and then peel. Mix together the spice rub. Rub the roasted beets with olive oil and roll in the pastrami seasoning, ensuring all of the beet is covered. Bake for 15 minutes, cool.
Slice the Beet Pastrami as thin as you can.
Assemble the Beet Pastrami Sandwich: Layer two pieces of bread with cheese and place on a skillet until the bottom is toasty and the cheese begins to melt. Remove from heat, pile with the Beet Pastrami, sauerkraut, and the sauce. Gobble it up!
My makeshift Beet Pastrami accouterments.
Sauerkraut– I didn’t have any fermented kraut, so in a pinch I massaged thinly shaved cabbage with lemon juice and a pinch of caraway seeds and salt.
Vegan Thousand Island dressing: mix together 1/2 cup yogurt, 1 tbls prepared horseradish, 2 tsp chili sauce, 1 tsp Worcestershire (vegan as necessary), a spoon or two of pickle juice, and some fresh chopped dill … if you have it. Taste, adjust as necessary.