A bright tableau of food featuring pink-hued salmon slices neatly arranged atop brown rye toasts smeared with creamy white goat cheese. On top, vibrant green arugula leaves and underneath, a smattering of dark purple beetroot cubes for garnish. Next to it, a tall glass of vibrant reddish beetroot juice with a green apple slice on the rim and a sprig of mint floating on top.

Beet-cured Salmon on Rye with Goat Cheese & Arugula and Beetroot Apple Ginger Juice

Name: Beet-cured Salmon on Rye with Goat Cheese & Arugula and Beetroot Apple Ginger Juice
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 large beetroot raw, peeled; 200 grams salmon fillet in a single fillet; 100 grams goat cheese softened; 4 slices rye bread toasted; a handful arugula leaves washed; 1 large apple cored, quartered; 2-inch piece fresh ginger peeled; 2 tablespoons sugar; 1 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon olive oil

A delightfully colorful and healthy brunch featuring beets

Category Brunch

Prep 20 minutes

Cook 0 minutes

Style American

Technique Curing

Diet Friendly Pescatarian

Daily recipe · May 18, 2024

A little about this dish

This vibrant and flavorful Brunch creation is a twist on traditional American cuisine, starring the often underappreciated beetroot. Adding a burst of color and a hearty dose of nutrition, the beet plays a central role in both our main dish and our side, showcasing its versatility. Its earthy taste is balanced with the tanginess of goat cheese and peppery arugula, while its sweetness is accentuated in a refreshing spring juice. Decked with a rainbow of fresh fruits and vegetables, this meal is not just mouthwatering but a visual treat as well.

Ingredients (for 2)

Large beetroot — 2 — raw, peeled
Salmon fillet — 200 grams — in a single fillet
Goat cheese — 100 grams — softened
Rye bread — 4 slices — toasted
Arugula leaves — a handful — washed
Large apple — 1 — cored, quartered
Fresh ginger — 2-inch piece — peeled
Sugar — 2 tablespoons
Salt — 1 teaspoon
Pepper — 1/2 teaspoon
Olive oil — 1 tablespoon

Preparation

Step 1 — 🥣🐠🌙

Grate one beetroot and mix it with the salmon fillet, sugar, and half the salt. Then, refrigerate this mixture overnight.
Step 2 — 🚿🐟🔪

The next day, rinse the salmon, pat it dry, and slice it thinly.
Step 3 — 🍞🐐🧀

Spread goat cheese over the toasted rye slices. Then place the sliced salmon on top, followed by arugula. Sprinkle with the remaining salt and pepper, and drizzle it with olive oil.
Step 4 — 🔪🥗🥪

Dice the remaining beetroot and use it as a garnish around the sandwiches.
Step 5 — 🍹🍎💦

Blend the remaining beetroot, apple, and ginger in a juicer. Serve the juice chilled with the sandwiches.

A final fox tip

You can play around with the choice of bread or cheese based on preference. For the juice, adding a hint of citrus like lime can add a tangy twist. And remember, the salmon needs to marinate overnight, so plan accordingly!