Beet Stained Gravlax Recipe

Name: Beet Stained Gravlax
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Gravlax; 1 / 2 pounds salmon filet (cut from the belly, so it's a thick piece); 2 beets (boiled or you can use canned beets if you must); 2 tablespoons sea salt; 2 tablespoons sugar; 1 tablespoon dill seeds; Salad and Beet Dressing; 4 ounces mixture of colored greens; 3 - 4 small heirloom carrots of different color varieties; 1 tablespoon balsamic vinegar; 1 tablespoon olive oil; 1 small container of salmon roe; 2 red beets; 1 cup buttermilk; 1 cup lemon juice; 2 tablespoons pink peppercorn; 1 garlic clove; 1 / 2 cups olive oil; 1 teaspoon dried cilantro

Servings: persons

Gravlax
1 / 2 pounds salmon filet (cut from the belly, so it's a thick piece)
2 beets (boiled or you can use canned beets if you must)
2 tablespoons sea salt
2 tablespoons sugar
1 tablespoon dill seeds
Salad and Beet Dressing
4 ounces mixture of colored greens
3 - 4 small heirloom carrots of different color varieties
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 small container of salmon roe
2 red beets
1 cup buttermilk
1 cup lemon juice
2 tablespoons pink peppercorn
1 garlic clove
1 / 2 cups olive oil
1 teaspoon dried cilantro

1
["Mix sugar, salt and dill seeds and dredge the salmon filet until it's coated on all sides.", "Place 4 thin slices of beets on a sheet of plastic wrap, about 4 times the size of the filet. Place the filet on top of the beets and then place more thin slices of beets on top of the filet to cover it. Wrap the salmon and beets with the plastic wrap. Prick holes in the saran wrap on both sides. Place the wrapped filet on a dish, with a small wire rack, like the kind used to cool cakes, under the salmon, to create a space for the oil in the salmon to drip into. Use a book or another plate to weight the salmon.", "Refrigerate. In 24 hours, turn the salmon to its other side. Wipe off any juices that may have drained into the plate. Continue turning the salmon once a day for 3 days, until it's cured. Remove beets, wash off spices and pat dry before cutting. With a SHARP knife, slice on an angle, as thin as possible.", "Peel carrots and slice thinly in matchstick pieces, 4"" long. Toss your mixture of greens with a drizzle of olive oil and balsamic vinegar. sprinkle with sea salt and pepper.", "Spoon dressing on one end of the plate. Arrange salmon on the other end of the plate. Top with greens and carrots.", "Place salmon roe around the plate, resist the urge to over do it."]

862

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Gravlax, 1 / 2 pounds salmon filet (cut from the belly, so it's a thick piece), 2 beets (boiled or you can use canned beets if you must), 2 tablespoons sea salt, and more.

Yes, Beet Stained Gravlax falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beet Stained Gravlax

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions