Prepare the pastrami beets:

Combine all the spices in a medium bowl. Mix well.  Peel the beets and place them each on their own tinfoil square (enough to fully cover them).  Drizzle oil over each beat and then dip into the spices, rolling around to cover.  Wrap up in the tinfoil and place in the fridge to marinate for at least 1 hour (can be overnight).   Place beets on a baking sheet in a 350 degree oven and bake for about 1 and 1/2 hours until beets are tender enough to slice.

Slice beets thinly, best done with a mandolin.  Set aside what you will use for your sandwich and save the rest for another time.  These beets are great on their own or in a salad with goat cheese.

Prepare the Vegetarian Reuben:

Lay one slice of rye bread on the counter.  Spread half the Russian dressing on top.  Slowly layer the thin slices of beet pastrami over top of the bread.  Then spread the sauerkraut and sprinkle the cheese, you can use slices if you find one that is cut thin.  Spread the other slice of bread with the rest of the Russian dressing and place over the sandwich.

Heat a frying pan or skillet over medium high heat.  When hot add half the butter and then the sandwich.  Cook until browned and then add the other half of butter and flip the sandwich.   Bring temperature down to low and  cook the other side until browned and the cheese is sufficiently melted.

Cut in half and enjoy!!

The pastrami beets are adapted from The Chubby Vegetarian.