Oozy-gooey comfort food with zero quilt, in fact, this dish is actually good for you. Beets are incredible little vegetables, but I'm personally not crazy about them, so I was pretty delighted when I tentatively bit into my newest creation and it was not only tolerable but like, insanely enjoyable.  A hint of fat, hella carbs and some really hard working nutrients like vitamin A, B9, potassium and manganese, meaning not only can you indulge, but you should.

I dress em' up a little but these beets aren't even trying to be pastrami, they know this ain't no competition.




 6 small-medium sized raw beets, red and golden, thinly sliced.

3 tsp coconut sugar

1/2 tsp mustard powder

1 tsp garlic powder

1/2 tsp ground coriander 

1/4 tsp allspice

1/2 tsp white pepper

1/4 tsp salt

ground pepper to taste

1 tbs tamari

1 tsp liquid smoke

1 tbs safflower oil (can substitute)

1/4 cup vegan mayo

1 tbs ketchup

2 tbs pickles, finely chopped

1 tbs lemon juice

1 cup prepared sauerkraut

6 slices Coconut Herb Chao Slices by Field Roast (can be substituted with any vegan sliced cheese, but nothing I've found will compare)

4 slices of black forest or marble rye bread

vegan butter (optional)


  1. Preheat oven at 375 degrees Fahrenheit.
  2. Wash beets and slice as thin as possible, a mandolin or the single glade on a spirlizer is recommended. 
  3. Combine sugar and spices in a large bowl and add the beets, rubbing the spice mixture into the beet flesh.
  4. Combine oil, tamari and liquid smoke and add to the beets and toss.
  5. Lay out the beets on a parchment pepper lined baking tray in a single layer and bake for 20-25 minutes.
  6. Combine mayo, ketchup, pickles and lemon juice in a small bowl. 
  7. Lightly butter your pan or skillet and place two slices of rye face down. 
  8. Spread thousand island on both slices. Layer one side with 2 Chao cheese slices, beets, kraut and then cheese again. Then place a lid over your pan to help the cheese melt. 
  9. Remove the lid once your Chao cheese is nice and gooey and leave in the pan with the lid off just a bit longer to crisp up the edges of your bread.
  10. Remove from the pan, slap the two halves together, and dig in.

Servings: 2 sandwiches Prep Time: 10 minutes Cook Time: 25 minutes