January 14 is National Pastrami Day, a date usually reserved for towering deli sandwiches, steam fogged windows, and the unmistakable aroma of cracked pepper and coriander. Traditionally, pastrami means beef brisket slow cured, heavily spiced, and smoked until rich and indulgent. But in the heart of winter, when root vegetables are at their absolute peak, I decided to have a little fun with tradition.

Enter the beet.

January is beet season, when they’re sweet, earthy, and deeply colored exactly the kind of ingredient that begs to be treated with care and intention. By pickling the beets first, I give them that classic deli tang. Then I coat them in a bold pastrami spice blend and gently smoke them, letting the coriander, black pepper, and wood smoke do what they do best. The result is something unexpected and honestly incredible: tender slices that look like pastrami, smell like pastrami, and eat like a deli favorite without the meat.

This is my playful, seasonal take on pastrami. It’s smoky, tangy, peppery, and stacked high on rye with melted Swiss and sauerkraut, just like it should be. But it’s also completely vegetarian, letting the beets shine while still delivering that crave-worthy pastrami experience.

On National Pastrami Day, we’re celebrating the spirit of pastrami rather than the rulebook. This sandwich proves that great flavor isn’t limited by tradition it’s driven by creativity, seasonality, and a little bit of smoke.

If you do not want to physically smoke the beets, this Light “Smoke” Seasoning provides a clean, controlled way to achieve a subtle smoky pastrami flavor indoors.

To use, whisk the olive oil with the pastrami spice blend, smoked paprika, and smoked salt until evenly combined. Add the liquid smoke last, using only 2–3 drops for the entire batch. Do not pour directly onto the vegetables. The liquid smoke should always be diluted into the oil and spices to prevent harsh or bitter flavors.

Toss the drained, well-dried beets gently in the seasoning until evenly coated. Proceed with roasting or griddling as directed. The heat will bloom the spices and set the flavor, creating a light smoke aroma without overpowering the dish.

Light “Smoke” Seasoning

Olive oil: 3 Tbsp
Pastrami spice blend: ½ cup
Liquid smoke (hickory or apple): 2–3 drops
Smoked paprika: 2 Tbsp
Smoked salt: 1½ Tbsp

Pickled Beets

Red beets, peeled: 4 lb (10–12 medium)
Water: 5 cups
Apple cider vinegar: 3 cups
Sugar: ¾ cup
Kosher salt: 2 Tbsp
Coriander seed, toasted: 2 Tbsp
Black peppercorns: 1½ Tbsp
Mustard seed: 1½ Tbsp
Bay leaves: 3
Garlic cloves, smashed: 6–7 cloves

Pastrami Spice Rub

Coriander seed, toasted & crushed: 2½ Tbsp
Black pepper, cracked: 2 Tbsp
Brown sugar: 2½ Tbsp
Paprika: 2 Tbsp
Garlic powder: 2 tsp
Onion powder: 2 tsp

Russian Style Dressing

Mayonnaise: 1¼ cups
Ketchup: ⅓ cup
Prepared horseradish (drained): 3 Tbsp
Dijon mustard: 1½ Tbsp
Lemon juice: 1½ Tbsp
Worcestershire sauce: 1 tsp
Kosher salt: 1 tsp
Black pepper: 1 tsp

Sandwich Assembly

Rye bread (seeded preferred): 12 slices
Swiss cheese, sliced: about 12 oz
Sauerkraut, well drained: 2¾ cups
Butter (for grilling): as needed
 

Mise en Place

• Slice peeled beets into 6–8 mm slabs
• Prepare pickling liquid
• Toast and crush spices
• Drain sauerkraut thoroughly
• Prepare dressing and hold cold

Method

Pickle the Beets

1. Combine water, vinegar, sugar, salt, coriander, peppercorns, mustard seed, bay leaves, and garlic.
2. Bring to a boil, simmer 5 minutes, then cool slightly.
3. Submerge beet slices completely in pickling liquid.
4. Refrigerate 24–48 hours for full flavor penetration.

Dry & Season

1. Remove beets from brine and pat completely dry.
2. Toss beets heavily with pastrami spice rub until evenly coated.
3. (If not smoking) Add liquid smoke season mixture now.

Smoke the Beets

1. Preheat smoker to 107–120°C / 225–250°F using applewood or cherry wood.
2. Arrange beets in a single layer on a perforated pan or rack.
3. Smoke for 60–90 minutes until deeply aromatic and lightly bronzed.
4. Optional: finish with a light brush of neutral oil for sheen.

Russian-Style Dressing

1. Whisk all ingredients until smooth.
2. Adjust seasoning and acidity.
3. Chill at least 30 minutes before service.

Sandwich Assembly

1. Butter one side of each bread slice.
2. On the unbuttered side, layer Swiss cheese, warm smoked pastrami, beets, sauerkraut, and dressing.
3. Top with remaining bread, buttered side out.
4. Grill on flat top or pan over medium heat until golden and cheese is fully melted, flipping once.