Golden Beets Cured Like Gravlax

The plant-based gravlax. Eat with bagels, toasts, in salads, or as meze.

1 1

Total Time1 1

Course: Appetizer, Mezze

Cuisine: Healthy, Jewish, Vegan

Diet: Vegan

Keyword: Healthy, Plant-Based

Author: Shelly

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.

Since the beets are naturally sweet, I didn’t add sugar to the rubbing-mixture, like in gravlax recipe.