Jun 9 2017

Salt Cured Beet

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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.

Total Time to Prepare: 3 weeksCooking Time: Serves:


  • 1 large beet
  • 1/4 cup kosher salt
  • 1 tsp olive oil
  • 1 rubber band
  • 2 large squares plastic wrap


  1. Wash the beet well and remove any little offshoots.
  2. Dry and brush lightly with olive oil.
  3. Lay out a large square of plastic wrap, slice the bottom off the beet and lay flat side down.
  4. 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.
  5. Wrap up tightly with the plastic wrap and tie off the end with a rubber band or something similar.
  6. Stash this in the fridge, on a plate or in a container, for 3-4 days.
  7. 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.
  8. Let sit for two weeks.
  9. Slice thinly and taste, if too salty follow the directions above to soak in water and remove some salt.