BEETROOT CURED SALMON

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PERFECT FOR BRUNCH

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INGREDIENTS

[{"selector":"#anim-24e4df64-ac32-4d80-b949-15d98f27395c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] swipe up for recipe

Add beets, salt, sugar, coriander, peppercorns, lemon zest, and gin or vodka to a food processor.

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Pulse until soupy but still thick!

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Spread 1/3 of the mixture across a plastic wrap lined baking sheet.

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Place the salmon flesh-side down onto the beet root mixture.

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Wrap in the plastic wrap like a burrito and refrigerate for 48 hours.

[{"selector":"#anim-1e9d920c-e86f-4f11-8c30-2a0673c1a1a0","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] swipe up for recipe

Rinse with cold water until all of the cure is rinsed off.

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When ready to serve, slice going from the top down to the skin.

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BEETROOT CURED SALMON

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Find more plant-based recipe inspiration at

[{"selector":"#anim-56e30482-dc09-431d-b677-5a7dcc4007ae","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Click here for more!

BEETROOT CURED SALMON

elevated appetizer!

PERFECT FOR BRUNCH

INGREDIENTS

Add beets, salt, sugar, coriander, peppercorns, lemon zest, and gin or vodka to a food processor.

Pulse until soupy but still thick!

Spread 1/3 of the mixture across a plastic wrap lined baking sheet.

Place the salmon flesh-side down onto the beet root mixture.

Wrap in the plastic wrap like a burrito and refrigerate for 48 hours.

Rinse with cold water until all of the cure is rinsed off.

When ready to serve, slice going from the top down to the skin.

BEETROOT CURED SALMON

Find more plant-based recipe inspiration at