Beetroot Cured Salmon (Gin or Vodka Gravlax) – A Stunning Nordic-Inspired Showstopper

Few dishes make a statement quite like Beetroot Cured Salmon, also known as beet gravlax. With its jewel-toned color, silky texture, and delicate balance of sweetness, salt, and aromatics, this cured salmon is as beautiful as it is delicious. Whether cured with gin or vodka, it delivers elegance, depth, and a touch of festive drama that feels perfectly at home on holiday tables, brunch spreads, or sophisticated appetizer boards.

Gravlax has its roots in Scandinavian cuisine, where salmon is traditionally cured with salt, sugar, and dill. The addition of beetroot is a modern Nordic twist that transforms the salmon into a vivid magenta masterpiece while subtly enhancing its flavor. Gin or vodka adds aromatic complexity without overpowering the fish, making this version refined, fresh, and unforgettable.

This recipe is ideal for entertaining because it requires no cooking, improves with time, and can be prepared days in advance. Once cured, it slices beautifully and pairs effortlessly with bread, blinis, cream cheese, mustard sauce, or crisp vegetables.

If you’re looking for a make-ahead dish that looks restaurant-worthy yet is surprisingly easy, Beetroot Cured Salmon (Gin or Vodka Gravlax) is the ultimate choice.

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What Is Gravlax?

Gravlax is a Nordic curing method traditionally used to preserve salmon. The fish is cured with a mixture of salt and sugar, sometimes flavored with herbs or spirits. Unlike smoked salmon, gravlax is not exposed to heat or smoke. Instead, moisture is drawn out of the fish, intensifying flavor while maintaining a buttery, raw-like texture that is safe to eat when properly cured.

Beetroot gravlax is a modern variation that adds color, earthiness, and subtle sweetness, making it especially popular for festive occasions.

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Why Beetroot Works So Well with Salmon

Beetroot isn’t just added for color—though the dramatic pink hue is undeniably striking. It also:

• Adds gentle sweetness that balances saltiness
• Enhances moisture retention during curing
• Infuses salmon with earthy undertones
• Creates a visually stunning presentation

The result is salmon that tastes clean, fresh, and delicately seasoned, with a texture that melts in your mouth.

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Gin vs Vodka – Which Should You Choose?

Both spirits work beautifully, but each brings a slightly different personality:

• Gin: Adds botanical notes from juniper, citrus peel, and herbs. Best for those who enjoy aromatic complexity.
• Vodka: Cleaner and more neutral, allowing beet and dill flavors to shine.

Choose based on your preference—or make two small batches and serve both for a tasting experience.

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Ingredients for Beetroot Cured Salmon (Gin or Vodka Gravlax)

For the Cure:

• Fresh salmon fillet, skin on, pin bones removed
• Raw beetroot, peeled and finely grated
• Coarse sea salt
• Granulated sugar
• Lemon zest
• Fresh dill
• Crushed juniper berries (optional but traditional)
• Freshly cracked black pepper

Spirit Choice (optional but recommended):

• Gin or vodka

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Instructions

1. Prepare the salmon: Pat the salmon fillet completely dry. Check carefully for pin bones and remove if needed.
2. Make the cure: In a bowl, combine grated beetroot, salt, sugar, lemon zest, crushed juniper berries, and black pepper. Mix thoroughly.
3. Add alcohol: Stir gin or vodka into the beet mixture until evenly distributed.
4. Layer the cure: Place a large piece of plastic wrap on a tray. Spread half of the beet mixture evenly over the wrap.
5. Place salmon: Lay the salmon skin-side down onto the cure. Cover completely with the remaining beet mixture.
6. Wrap tightly: Wrap the salmon firmly in plastic wrap, ensuring the cure is snug against the fish.
7. Weight and refrigerate: Place on a tray, add a light weight on top, and refrigerate for 36–48 hours, turning once halfway through.
8. Unwrap and rinse: Remove salmon from wrapping. Scrape off beet mixture and rinse briefly under cold water. Pat dry thoroughly.
9. Slice: Using a sharp knife, slice thinly against the grain.
10. Serve: Garnish with fresh dill and lemon, and serve chilled.

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Expert Tips for Perfect Beetroot Gravlax

• Use sashimi-grade salmon: Freshness matters more than anything.
• Balance salt carefully: Too much salt overwhelms the delicate fish.
• Turn during curing: Ensures even distribution of flavor and color.
• Slice thin: Long, angled cuts give the best texture and presentation.
• Let flavors rest: After curing, refrigerate uncovered for a few hours for cleaner slices.

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Festive Variations

• Orange Beet Gravlax: Add orange zest for brightness.
• Pink Peppercorn Gravlax: Swap black pepper for crushed pink peppercorns.
• Herb-Forward Cure: Add fennel fronds or thyme.
• Alcohol-Free Version: Simply omit spirits—still delicious and vibrant.

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How to Serve Beetroot Cured Salmon

This gravlax shines in many settings:

• On rye bread or sourdough with cream cheese
• As part of a brunch platter with eggs and greens
• Rolled into blinis or crackers
• With mustard-dill sauce
• On a holiday charcuterie board

It pairs beautifully with sparkling wine, dry white wine, or aquavit.

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Cultural & Culinary Context

Gravlax dates back centuries in Nordic regions, where fishermen preserved salmon underground using salt. Modern gravlax retains the technique but elevates it with refined flavors and presentation. Beetroot gravlax reflects contemporary Scandinavian cuisine—simple, seasonal, visually striking, and flavor-forward.

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Storage & Make-Ahead Tips

• Refrigerated: Keeps well for up to 5 days wrapped tightly.
• Freezing: Not recommended once cured.
• Advance prep: Ideal for entertaining—make 2–3 days ahead