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–+ servings
Vegan salmon made from beets on a cream-cheese bagel, garnished with dill, in front of a garden.

Beet Salmon / Vegan Lox

Soft-cooked beet, marinated to taste like salmon.
Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 2 days
Total Time 2 days 30 minutes
Servings 10 servings
Calories 86kcal

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 ¼" 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