Step 1

Combine all the ingredients in a small mixing bowl using a whisk. Mix well!

Step 2

Transfer the dressing to a jar or airtight container with a lid. Store in the refrigerator until needed.

Step 3

Arrange the rack to the middle position and preheat the oven to 400 degrees F.

Step 4

Using a sharp knife, cut off the tops and bottoms of each beet. Scrub the beets like you would a potato, using a vegetable brush, getting rid of any hidden dirt on the surface.

Step 5

Place the beets on a baking sheet lined with aluminum foil to catch drips in case the beet juices leak.

Step 6

Roast in the oven until cooked through, approximately 45 to 60 minutes. Test for doneness, by piercing the beets with a toothpick. If there is any resistance, leave the beets in the oven for ten more minutes and recheck with the toothpick. Repeat the process as necessary until the toothpick goes in without resistance.

Step 7

Remove the beets from the oven, and let the roasted beets cool no less than 10 minutes. (They stay hot just like a potato, so make sure they are cool enough to handle.)

Step 8

Wearing disposable rubber gloves, peel the beets over the sink using a colander to catch the skins with a steady trickle of cool water to help cool if the beets are still too warm to handle. Gently rub the skin off of the beets with your fingers. The skin should peel away easily; if it doesn’t, the beets need to cook a little longer. Peel the remaining beets.

Step 9

Slice into ¼-inch thick slices and place into a large bowl. Toss the beet slices with oil, coriander, mustard seeds, cinnamon and allspice to coat.

Step 10

Spread about two tablespoons of the Thousand Island dressing on one side of each slice of bread. Then place the slice of bread onto a baking sheet. Top each slice of bread with a slice of cheese, sliced beets and top with sauerkraut.

Step 11

Broil the sandwiches until the cheese is melted and the bread starts to brown, about 5 minutes.

Step 12

Serve immediately topped with a little more dressing, if desired.