We've been hunting for years for a vegetarian pastrami option, but everything we tried just wasn't quite right. Meat substitutes didn't hold the flavor correctly and were sometimes full of additives anyway.
The dish is made with Badger Flame beets, which are actually beets bred entirely for flavor and used instead of the brisket that the sandwich usually features.
In the making of the menu item, the veggie is treated just like the pastrami is in the traditional version of the food: wet-brined, doused in spice rub, smoked, steamed, sliced and stuffed inside deli rye with mustard.
Barber actually also owns 'seed to table' company Row 7, the organization behind the development of the Badger Flame beet. Barber will be at the deli to serve the food this weekend.
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