Feature Recipe: Beet Cured Lox


This is a delicious and attractive spin on traditional loxed salmon. It makes a great summer appetizer by itself with crackers, or try it in a fresh garden salad with a simple vinaigrette.


1 Cup grated horseradish root (substitute prepared horseradish in a pinch)
3½ Cups of grated fresh beets (about 3 medium beets)
1 Bunch of fresh dill
1 Cup kosher or coarse salt
¼ Cup sugar
1 Skin-on deboned salmon fillet


  1. Mix horseradish, beet, salt, and sugar together.
  2. Place salmon fillet on baking sheet skin side down and spread beet mixture evenly over top. Top with dill.
  3. Cover with plastic wrap and refrigerate until firm (about three days). Drain off liquid each day.
  4. When cured rinse gently with cold water to remove beet mixture and pat dry.
  5. Slice thinly to serve & enjoy!

Will last 7-10 days in refrigerator (does not freeze well).