A veggie take on a classic sandwich.
Peel and wash the beets. Slice into 1/4" rounds. Don't get too crazy about the thickness, just try to make them all about the same. Toss with olive oil.
Mix all of the pastrami seasonings together in a small bowl. Toss with the beets. Cover and refrigerate overnight.
Preheat the oven to 400. Place the beets on a sheet lined with parchment or a Silpat. Bake for 30 minutes or until just easily pierced with a fork. Set aside to cool.
Make a reuben with your favorite bread, dressing and sauerkraut. Enjoy!