For a fun, interesting way to prepare beets, treat them like meat. “Cure” the beets with a pastrami spice blend and roast them in the June. Then slice them thinly, layering them with Russian dressing, sauerkraut and Swiss cheese on rye for a vegetarian spin on a Reuben. Depending on the size of beets, there may be enough beet pastrami for 6 reuben sandwiches. Adjust the amounts of dressing, beet pastrami and sauerkraut to your own personal taste. Sliced beet pastrami will keep in the refrigerator for 3-4 days in an airtight container. We use the Grilled Cheese cook-program to toast the sandwiches in 2 batches, but you can also brown all 4 sandwiches in a large pan on the stovetop.