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" The sandwiches I made last night are only related to reubens in the loosest sense. They were inspired by a make-it-healthier makeover for reuben sandwiches that I found in the WD recipe index. Of course, I had to make my own tweaks, and what we ended up with was neither the WD recipe nor a true reuben. It was simple and tasty, though. The fine cabbage slaw I used here is a good change-of-pace sandwich topper.   I also boiled some beets and made a salad using a recipe I found in the Boston Globe. The horseradish was hot and oddly wonderful with the understated beet. Beautiful, too.  I made the beets first. I washed and trimmed them (I had 3 long beets) and boiled them in salted water until they were tender, about 30 minutes. While they were cooking, I mixed 1 tablespoon each prepared horseradish and mayonnaise with 1 teaspoon each white vinegar and Dijon mustard; mixed and seasoned with salt and pepper. When the beets were done I ran cold water into the pot until the beets were cool enough to handle. I slipped off the skins and sliced them into the horseradish dressing. Tossed and served.  For the sandwiches, I laid out 2 slices of rye bread per sandwich on a baking sheet and broiled for a couple minutes, until toasted. Then I turned them over and topped 1 slice per sandwich with deli turkey; on the other slice I layered thinly sliced cabbage and Swiss cheese. Broiled to melt the cheese and heat the turkey, then added Thousand Island dressing to the sandwiches and served.  Here&amp;#039;s the original WD recipe, for lightened-up Reuben Wraps:  Reuben Wraps  \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a44017/reuben-sandwiches-beets-horseradish-cream-4397/>