One day, I got curious what would happen if I cured golden beets as if they were salmon. Since the color and the white streaks of of the beet reminded me of salmon. So I coated the beets in kosher salt, dill, and fennel seeds, wrapped them in plastic wrap, and let them sit in the fridge for 1 or 2 days, like gravlax. And as you can see a delicate plant-based gravlax was born. If anyone would like to start a plant-based gravlax business, you have my blessing. I got the perfect name for you, Beetlax.
My husband and youngest son had the beetlax over a New York-style bagel smeared with cream cheese. My eldest, who recently became vegan, put it on an avocado bagel. And I had it also with avocado but on a gluten-free bagel. Another way is to carpaccio them; slice the beets thinly, with a Japanese mandolin or sharp chef knife, and arrange them on the plate like raw fish.
Golden Beets Cured Like Gravlax
- 3-5 yellow small or medium golden beets - if the beets are large cut them in half
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon fennel seeds, crushed
- 1 bunch fresh dill sprigs, chopped roughly
- 1 teaspoon black pepper corns
- ¼ cup capers, to garnish
- 1 tablespoon lemon
- Extra dill, to garnish
- cook or roast the beets: Oven version: Preheat the oven to 375F or 190C degrees. Scrub the beets and wash in cold water. Wrap them in aluminum foil and put them on a baking tray. Bake until they are tender, about 40 – 60 minutes, depending on their size. Bigger, longer.Stove version: Put them in a medium pot and cover with water. Bring into a boil. Lower the heat to medium low, cover the pot and cook for 30 minutes until tender. Don’t over cook them. Remove them from the water as soon as a sharp knife can pierce through their meat.
- Let them cool down.
- Line a rectangular container with plastic wrap. Put all the ingredients in but the beets and mix them. Put the beets in and rub them with the mixture until their skin is patched with it. Wrap the beets and cover the container with the lid. Store in the fridge for 1-3 days.
- Remove from the fridge. Rinse the beets and peel them. Slice them and arrange on a plate or store in a container for up to 5 days. Serve with a drizzle of olive oil, lemon juice and garnish with dill and capers.