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From Den­nis Prescott of Food + Wine

This is bound to be a brunch sta­ple that will amp your lox to an­other level with beets!

Serves 4-6


1 pound fresh (not frozen) deboned salmon fil­let

1/2 cup sea salt

1/2 cup sugar

1 cup grated red beets

2 ta­ble­spoons lemon zest

2 ta­ble­spoons or­ange zest

2 ta­ble­spoons fresh dill whipped lemon-dill ri­cotta

1 cup ri­cotta

2 ta­ble­spoons lemon juice 1 ta­ble­spoon fresh dill, finely diced 1 ta­ble­spoon ca­pers, chopped

1/4 tea­spoon salt

To serve:

4-6 every­thing bagels

1/2 English cu­cum­ber, thinly sliced

Fresh dill, ca­pers and lemons to serve Place salmon in a large, deep pan. In a small bowl, mix to­gether salt and sugar and rub over the top of salmon un­til fully cov­ered. Top with grated beet, lemon and or­ange zest, again en­sur­ing salmon is com­pletely cov­ered. Sprin­kle salmon with dill.


1. Cover salmon with plas­tic wrap and place in the fridge to cure for 48 hours. You’ll know it’s done if the fish feels firm and looks cured in the cen­ter.

2. Re­move from the fridge and scrape off the beet mix­ture. Rinse salmon un­der cold wa­ter to re­move ex­cess and pat dry with paper tow­els. 3. Whip ri­cotta and lemon juice in a medium bowl. Fold in chopped ca­pers, dill and salt.

4. Finely slice salmon and serve with lemon-dill ri­cotta, sliced cu­cum­bers and every­thing bagels.


From Hi­man­shu Taneja of The White Ramekins

Col­or­ful and fla­vor­full, this dip adds va­ri­ety to this new go to snack!


700 gm beet­roots

2 gar­lic cloves

1 tsp red chili flakes

250 gm hung plain yogurt (hung for 24 hours in fridge)

1 1/2 tbsp pome­gran­ate mo­lasses

3 tbsp ex­tra vir­gin olive oil, plus ex­tra to fin­ish

2 tsp sumac pow­der salt, to taste

2 spring onions, thinly sliced

15 gm hazel­nuts, skinned and roughly chopped

50 gm soft goat cheese, crum­bled seeds of half a pome­gran­ate


1. Pre­heat the oven to 180 C de­gree. Wash and trim the beet­roots and wrap them in alu­minum foil tightly. Place beet­roots on a bak­ing tray and roast for 45 min­utes, un­til a knife slices eas­ily into the cen­tre. Let cool com­pletely to room tem­per­a­ture.

2. Once com­pletely cooled, peel and cut each beet­root into quar­ters. Place sliced beet­roots, hung yogurt, gar­lic, chili flakes, pome­gran­ate mo­lasses, olive oil, sumac and 1 tsp salt in a food pro­ces­sor and blend to make a smooth paste. Ad­just the salt, if needed.

Trans­fer the puree to a serv­ing bowl.

Spread the mix­ture with a back of a spoon to make beau­ti­ful swirls. Scat­ter the spring onion, hazel­nuts, goat cheese, pome­gran­ate seeds on top. Driz­zle with a bit of olive oil and sprin­kle a pinch of sumac. Serve with crack­ers, breads, sliced pep­pers and cu­cum­ber.


From Danielle Oron of I Will Not Eat Oys­ters

This is such a zippy treat that we urge you to try!

Serves 4


Pick­led Beet But­ter:

1 small beet

1/3 cup ap­ple cider vine­gar

1/2 cup wa­ter

1 tsp sugar

1/2 tsp salt

1/4 tsp mus­tard pow­der, op­tional

1 stick (8 tbsp) un­salted but­ter, room temp

Len­til Salad:

1 cup bel­uga lentils, rinsed

2 cups chicken or veg­etable stock

1/2 tsp salt

1/4 tsp pep­per

2 dried bay leaves

3 tbsp lemon juice

1 tbsp grainy mus­tard

1 tbsp chopped dill

1/4 tsp salt

1/4 tsp cumin fresh pep­per to taste

2 tbsp olive oil

2 whole wheat demi-baguettes, cut open

2 hard boiled eggs, sliced arugula

Mal­don Salt and fresh black pep­per


1. Place the beet in a pot and cover with

cold wa­ter at least 2-inches above the beet. Bring the wa­ter to a boil over high heat. Boil the beet for 45-50 min­utes un­til cooked through. Al­low the beet to cool. Peel by rub­bing the skin off with a paper towel. Cut the beet into 1/4" cubes and place them in a non-re­ac­tive bowl. Heat the ap­ple cider vine­gar, wa­ter, sugar, salt and mus­tard pow­der over high heat in a small sauce pot un­til the sugar and salt have dis­solved and the mix­ture comes to a light sim­mer. Pour the pick­ling liq­uid over the beets and let mar­i­nate for at least 30 min­utes.

2. Drain the beets and trans­fer them to a food pro­ces­sor. Process un­til very finely chopped. Com­bine the beets and a pinch or two of salt with the room tem­per­a­ture but­ter un­til com­bined. This but­ter is best when eaten at room tem­per­a­ture.

3. Place the lentils, stock, salt, pep­per and bay leaves in a sauce pot with tight fit­ting lid. Bring the mix­ture to a boil over high heat, cover, turn the heat down to low, and sim­mer for 20 min­utes un­til the lentils are al-dente. Drain the ex­cess liq­uid and dis­card the bay leaves. Set aside to cool.

4. Whisk the lemon juice, grainy mus­tard, dill, salt, cumin and fresh pep­per in a small bowl. While whisk­ing, slowly driz­zle in the olive oil to emul­sify the dress­ing. Pour the dress­ing over the lentils and mix to com­bine.

5. Spread the pick­led beet but­ter on each side of the baguette. Be gen­er­ous. Lay the sliced egg on the bot­tom half and top with a lots of len­til salad, arugula and gar­nish with Mal­don salt and fresh black pep­per. Top and en­joy!


From Jenni Hulet of The Ur­ban Poser

It's a new way to en­joy mar­gar­i­tas with this veg­gie!


2 ounces Beet In­fused Te­quila (recipe be­low)*

1 1/2 ounces fresh lime juice

2 tea­spoons Rosemary Syrup or to taste (recipe be­low)**

1-2 ounces or a splash of soda wa­ter Pink Hi­malayan Salt for coat­ing glass rims

Ex­tra limes cut into wedges

Note: You can re­place the soda wa­ter with or­ange juice or coin­treau to vary up the drink if you like.


1. Pour about 1/2 to 1 inch of salt into a shal­low con­tainer or lid large enough to fit the rim of your glass in. Large ma­son jar lids work nicely. Use a lime wedge to wet the rim of half of the glass then dip the rim of the glass in the salt.

2. In a ma­son jar (with a lid) or a cock­tail shaker, add all of the in­gre­di­ents and shake well to com­bine. Pour over ice and gar­nish with a lime wedge and rosemary sprigs if de­sired.

*For the Beet In­fused Te­quila: You will need, 1 (750ml) bot­tle of te­quila and 5 ounces of cubed beets, give or take. Pour the contents of 1 bot­tle te­quila into a large ma­son jar or con­tainer. Add the beets to the te­quila. Cover and in­fuse for about 24 hours. When you like the fla­vor, re­move the beets and strain the te­quila back into the bot­tle. Can be stored at room temp for sev­eral months, but you can chill it also.

**For the Rosemary In­fused Syrup: You will need, 1 cup of liq­uid sweet­ener (like agave or clover honey) and 2 full sprigs of rosemary. Heat 1 cup of light sweet­ener till hot but not boil­ing. Add the rosemary and let steep un­til com­pletely cooled to room temp. Use im­me­di­ately or store in the fridge for a few weeks.

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