1 lb
medium beets
lemons, cut into 1/4 inch slices
3/4 cup
kosher salt
1/4 cup
granulated sugar

Massively impressive, shockingly easy. If you have a few days, whip this together, throw it in the fridge, and use endlessly.


  1. Preheat oven to 350°F.

  2. Prick beets with a fork and roast unpeeled for 30 minutes, or until a fork inserted into the middle of the beets gives no resistance. Remove beets from oven and cool.

  3. When beets are cool enough to handle, peel the skin off by hand (they should slip off easily) and slice roasted beets into ½ inch slices (use gloves for this to avoid red fingers).

  4. In a small bowl, combine sugar and salt.

  5. On a clean work surface lay out a piece of plastic wrap roughly 18” long. Put down a layer of lemon slices, then enough beets to cover roughly the size of the salmon piece. Cover with half the sugar/salt mixture.

  6. Lay salmon, skin side down, on top. Cover the salmon with the remaining sugar/salt mixture, followed by the rest of the beets, then lemon slices.

  7. Fold over the plastic wrap so that the salmon is a tight package. Wrap in an additional layer of plastic wrap and put the salmon inside a large sealable bag.

  8. Refrigerate the salmon with a weight on top (a gallon of milk does the trick). Flip the salmon after 12 hours.

  9. After curing the salmon for 36 hours, gently remove the plastic wrap, beets, and lemons from the salmon. Rinse the remaining curing mixture off and pat the salmon dry. Slice thinly or dice.