Beet Cured Lox

Name: Beet Cured Lox
Yield: 4 servings
Ingredients: 1 1 cup freshly grated horseradish; 1 3 3/4 cups grated beet (about 3 medium beets); 1 1 cup kosher salt; 1 1/4 cup granulated sugar; 1 1 1/2 pounds skin-on salmon filet; 1 1 bunch dill

From the kitchen of Carly

Beets and horseradish transform salmon into something briny, earthy, and deeply savory. The cure takes three days, but you're rewarded with silky slices that taste nothing like store-bought lox. Serve it cold on bagels, crackers, or alongside capers and cream cheese.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 cup freshly grated horseradish
13 3/4 cups grated beet (about 3 medium beets)
11 cup kosher salt
11/4 cup granulated sugar
11 1/2 pounds skin-on salmon filet
11 bunch dill

Instructions

Grate beets and horseradish and mix together. Mix salt and sugar then spread generously on salmon filet. Spread beet and horseradish mixture on top of that. Scatter dill sprigs over the top, wrap in plastic wrap and refrigerate until cured, about 3 days.
When salmon feels firm, after about 3 days, remove toppings and discard. Gently rinse filet of remaining salt and sugar and pat dry. Slice very thinly to serve.