Name: Victory Sandwich Bars BEETER Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb golden beets (or red beets), peeled and trimmed; 1 tbs olive oil; 1 tsp smoked paprika; 1 tsp brown sugar; 0.75 tsp coarse kosher salt; 0.5 tsp black pepper, freshly ground; 0.5 tsp dried coriander seeds, crushed; 0.25 tsp ground mustard; 1 tbs cider vinegar; 0.5 head napa cabbage, core removed and thinly sliced; 0.25 lb daikon radish, julienned; 0.5 each carrot, julienned; 1 tsp kosher salt; 1 clove garlic, minced; 0.5 tsp ginger, minced; 1 each green onion, thinly sliced; 2 tbs rice vinegar; 0.5 tsp fish sauce (optional); 0.5 tsp sugar; 2 tbs water; 0.5 cups mayonnaise; 1 tbs Thai sweet chili sauce; 0.5 tsp Sriracha (or other chile paste); 0.5 tbs lime juice, fresh; 0.25 tsp fish sauce (optional); 0.25 tsp sesame oil; 0.125 tsp salt; 1 tbs fresh dill or cilantro, chopped; 1 tsp toasted sesame seeds; 0.5 cups microgreens or arugula (optional)

Method

Pastrami Beets

Prepare and roast beets

Preheat oven to 400°F (200°C). Trim and peel the beets, then slice into 1/4-inch thick rounds (about 1/8–1/4 inch for quicker cook). Toss the beet slices with olive oil, smoked paprika, brown sugar, crushed coriander, ground mustard, salt, and black pepper in a bowl until evenly coated.

Arrange the beet slices in a single layer on a parchment-lined baking sheet or in a shallow roasting pan. Roast for 20–30 minutes, flipping once halfway, until beets are tender and edges begin to caramelize. Cooking time depends on thickness; test with a fork.

When beets are just tender, transfer to a bowl and drizzle with the cider vinegar. Toss gently to glaze. Allow to cool slightly — the smoky paprika + spice blend will give a pastrami-like flavor. Keep warm or refrigerate if making ahead.

White Kimchi (quick)

Place the sliced napa cabbage, julienned daikon, and carrot in a large bowl. Sprinkle with kosher salt and massage the vegetables for 2–3 minutes until they soften and begin to release liquid. Let sit 15 minutes, then rinse briefly under cold water and drain well; squeeze out excess water.

In a small bowl, whisk together rice vinegar, water, sugar, minced garlic, minced ginger, and fish sauce (if using). Taste and adjust balance — it should be bright, mildly tangy, and not overwhelmingly salty.

Combine the drained vegetables with the dressing and add sliced green onion. Toss to coat thoroughly. For a quick kimchi, let sit at room temperature 20–30 minutes to develop flavor, or refrigerate at least 1 hour (better after 4–8 hours). Keep chilled until assembly.

Spicy Thai Mayo

In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, lime juice, fish sauce (if using), sesame oil, and a pinch of salt until smooth and emulsified. Taste and adjust heat or sweetness by adding more Sriracha or chili sauce.

Transfer to a squeeze bottle or small serving bowl and refrigerate for at least 15 minutes to let flavors meld.

Assembly & Garnish

If serving as a sandwich or open-faced dish: Toast desired bread or bun. Spread a thin layer of spicy Thai mayo on the bread. Layer several pastrami beet slices (2–3 overlapping slices per serving) on top.

Top the beets with a generous spoonful of white kimchi. Drizzle additional spicy Thai mayo over the kimchi if desired.

Finish with chopped dill or cilantro, a sprinkle of toasted sesame seeds, and a few microgreens or arugula for freshness. Serve with lemon or lime wedges on the side for an optional bright squeeze.

If serving as a composed salad or appetizer: Arrange rosette slices of pastrami beets on a platter, place a small mound of white kimchi adjacent to each pile, dot with spicy Thai mayo, and garnish as above.

Beeter Recipe