Bring a large pot of water to a boil, add ½ tbsp salt. 

Wash beets and trim off the greens before adding them to the boiling water. Cook until tender (easily pierced with a knife), this can take anything from 25-40 minutes depending on the size of them.

When done, let cool, then peel them and chop them into small pieces.

Place them in a large bowl, add all the remaining ingredients and mix well. Cover and place in the fridge until serving.

Place heavy cream in a small bowl and mix in the bread crumbs. Mix with a fork after 5 minutes and then again after 10 minutes, it should be a thick paste by now.

Place vegan mince, onion, mustard, allspice, cloves, black pepper, white pepper, cinnamon, nutmeg, soy sauce, and the heavy cream and bread crumb paste in a large bowl. Combine well using your hands. The mixture should be a little bit sticky but if too wet or sticky to form balls, add a little sprinkle of fine bread crumbs.

Roll the mixture into little balls, around 1-1 ½ tbsp of mixture for each. Wet your hands if too sticky. Place the balls on a lined baking sheet.

Fry the plant balls in 2-3 batches, cleaning the pan in between. Melt  1-1 ½ tbsp vegan butter in a pan over medium heat, add plant balls and fry until golden brown on all sides and cooked through, shaking the pan frequently.

Place a thick layer of the beet salad on top of your bread slices or in between the bread roll slices, place halved vegan meatballs on top (as many as you can fit!), add some gherkins, and garnish with chives or parsley. Finish with freshly cracked black pepper.