Wanna make a beet taste reallllllll good? Salt cure it. Wildly easy. Sliced thinly and you’ve got a nice whole-food, plant-based prosciutto without any weird stuff going on. Just natural processes at work. Hot tip: at the end of this if you’re like, “This is WAY too salty.” then just soak the cured beet in water for a minimum of 4 hours up to about 12. Slice occasionally and taste, replace the water every 4 hours or so. This will draw the salt out.
- 1 large beet
- 1/4 cup kosher salt
- 1 tsp olive oil
- 1 rubber band
- 2 large squares plastic wrap
- Wash the beet well and remove any little offshoots.
- Dry and brush lightly with olive oil.
- Lay out a large square of plastic wrap, slice the bottom off the beet and lay flat side down.
- Pack the salt in and around the beet, the oil should help it stick. You want the beet to have a pretty solid coating of salt, you may need more than 1/4 cup depending on your beet.
- Wrap up tightly with the plastic wrap and tie off the end with a rubber band or something similar.
- Stash this in the fridge, on a plate or in a container, for 3-4 days.
- Remove after this time, rinse thoroughly with cold water. Pat dry, thoroughly, with a paper towel and wrap with clean plastic wrap. Tie this back off and return to the fridge on a plate.
- Let sit for two weeks.
- Slice thinly and taste, if too salty follow the directions above to soak in water and remove some salt.