Soft-cooked beet, marinated to taste like salmon.
Ingredients
- 1 large chioggia beet (about 3 cups)
Marinade
- 1 tsp liquid smoke
- 2 Tbsp tamari sauce
- 6 Tbsp vegetable oil
- 2 tsp salt
- 4 drops red vegan food coloring
Instructions
- Peel and slice the beet thinly (about ΒΌ" thick). Add them to a pot and cover with water. Boil until beets are fork-tender, about 20 minutes.
- Meanwhile, blend all the marinade ingredients together in a glass dish.
- When the beets are cooked soft but not falling apart, drain them and let them cool 5 minutes. Then add them to the marinade dish, coating each piece well with marinade.
- Cover the dish air-tight and let rest in the fridge at least 2 days. They will turn completely pink. Serve on bagels or rye bread with vegan cream cheese and garnish with fresh dill. Store beet salmon in the fridge up to 2 weeks tightly covered.
Nutrition
Calories: 86kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Sodium: 287mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
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