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Photo: Laura Edwards
I have been making straightforward gravlax—using just dill, salt and sugar —for years, and always toyed with the idea of making a beet version. The beet only flavors the fish flesh slightly, but makes its mark through the color it imparts. This is a splendid dish for feeding a lot of people (it’s a boon at Christmas) and it doesn’t take much effort.

I have been making straightforward gravlax — using just dill, salt and sugar — for years, and always toyed with the idea of making a beet version. To be honest, the beet only flavors the fish flesh slightly, but makes its mark through the color it imparts. A platter of sliced beet-cured gravlax is just glorious looking: furls of coral edged with crimson. This is a splendid dish for feeding a lot of people (it’s a boon at Christmas) and it doesn’t take much effort. Go for organically farmed salmon from a good source or wild Alaskan salmon.