Beetroot Cured Salmon – A Stunning Gravlax with Gin or Vodka

Few dishes manage to be both visually striking and deceptively simple quite like Beetroot Cured Salmon, often referred to as beetroot gravlax. With its jewel-toned color, silky texture, and clean Nordic flavors, this dish instantly elevates any table—from casual brunch spreads to elegant holiday starters.

Gravlax is a traditional Scandinavian method of curing salmon using salt, sugar, and aromatics rather than heat. This beetroot version builds on that tradition, adding grated beetroot for color, subtle earthiness, and moisture, along with gin or vodka for gentle aromatic complexity. The result is salmon that looks dramatic, tastes refined, and requires very little hands-on effort.

Despite its gourmet appearance, beetroot cured salmon is surprisingly approachable. There’s no cooking involved, no special equipment required, and the ingredients are easy to source. Time does the work, transforming fresh salmon into something deeply flavorful, silky, and sliceable.

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Why Beetroot Gravlax Is So Popular

Beetroot gravlax has become increasingly popular in modern kitchens because it offers maximum impact with minimal technique. The curing process firms the fish while enhancing its natural richness, and the beetroot creates an eye-catching color that feels restaurant-worthy.

The flavor profile is clean and balanced. Salt preserves and seasons the fish, sugar softens the cure, beetroot adds subtle sweetness and earthiness, and alcohol carries herbal notes into the flesh. Gin highlights botanicals like dill and citrus, while vodka keeps the flavor ultra-clean and classic.

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Ingredients

• 1 side fresh salmon fillet (900 g / 2 lb), skin on, pin bones removed
• 2 medium raw beetroots, peeled and coarsely grated
• ½ cup coarse sea salt
• ½ cup granulated sugar
• 1 tbsp cracked black pepper
• Zest of 1 lemon
• 1 small bunch fresh dill, chopped
• 2 tbsp gin or vodka

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Instructions

1. Pat the salmon completely dry with paper towels.
2. In a bowl, mix grated beetroot, salt, sugar, black pepper, lemon zest, dill, and gin or vodka.
3. Lay a large piece of plastic wrap on a tray. Spread half of the beetroot cure evenly on the wrap.
4. Place salmon skin-side down on top of the cure.
5. Cover the salmon evenly with the remaining beetroot mixture.
6. Wrap tightly in plastic wrap, ensuring full contact.
7. Place a small tray or weight on top to apply gentle pressure.
8. Refrigerate for 36–48 hours, turning once halfway through.
9. Unwrap and scrape off curing mixture.
10. Rinse briefly if needed and pat dry.
11. Slice thinly against the grain to serve.

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How the Curing Process Works

Curing draws moisture from the salmon through osmosis, firming the flesh and concentrating flavor. The salt and sugar work together to season without overwhelming, while beetroot releases juices that tint the salmon naturally.

Alcohol acts as a flavor carrier rather than a preservative, subtly infusing aromatics into the fish. The result is salmon that is silky, sliceable, and delicately seasoned.

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Gin vs Vodka: Which Should You Use?

Both spirits work beautifully, but the choice depends on your flavor preference.

• Gin: Adds subtle botanical notes that pair well with dill and citrus.
• Vodka: Keeps the flavor ultra-clean and traditional.

Neither makes the salmon taste alcoholic; the alcohol mellows during curing.

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Tips for Perfect Beetroot Cured Salmon

• Always use sashimi-grade or very fresh salmon.
• Remove pin bones for clean slicing.
• Wrap tightly to ensure even curing.
• Slice with a long, sharp knife for best presentation.

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Serving Suggestions

Beetroot cured salmon is incredibly versatile:

• Serve on rye bread or crispbread with crème fraîche
• Add to bagels with cream cheese
• Plate as an elegant appetizer with capers and lemon
• Use in salads or grain bowls

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Make-Ahead and Storage

Gravlax is ideal for entertaining because it can be made days in advance. Once cured and cleaned, wrap tightly and refrigerate for up to 5 days. Flavor continues to develop slightly over time.

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Cultural Context

Gravlax dates back centuries in Scandinavia, where fish was preserved using salt, sugar, and time. Beetroot gravlax is a modern adaptation, reflecting contemporary emphasis on presentation and subtle flavor layering while respecting traditional technique.

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Why This Recipe Is Perfect for Special Occasions

This dish feels luxurious without being expensive or difficult. It’s naturally gluten-free, requires no cooking, and delivers consistent results—making it ideal for holidays, brunches, and elegant gatherings.

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Final Thoughts

Beetroot Cured Salmon proves that simplicity, patience, and quality ingredients can create something extraordinary. With its stunning color, silky texture, and refined flavor, this gravlax recipe is guaranteed to impress while remaining refreshingly easy to prepare.