If you've been searching for a plant-based way to recreate the smoky, briny flavour of traditional lox, this beet lox recipe is about to become your new favourite trick.
Thin, tender slices of golden beet soak up a punchy marinade built from canned beet liquid, soy sauce, caper brine, and liquid smoke until they taste (and look!) uncannily like smoked salmon. It's salty, a little smoky, a little tangy, and endlessly versatile on a bagel, a deli board, or straight out of the container with a fork.
This recipe comes together with just one pot (well, one microwave) and a handful of pantry staples, and it's ready to eat in under an hour. No overnight marinating required.
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why you'll love this beet lox recipe
- It's a genuine flavour dupe. The combination of caper brine, liquid smoke, and kelp granules gives these beets a briny, oceanic quality that's shockingly close to real lox.
- It's quick. Microwaving the beets instead of roasting them cuts the cook time down to 10 minutes, and the marinade only needs 10 to 30 minutes to work its magic.
- It's naturally vegan and can be gluten-free. Just swap in gluten-free tamari for the soy sauce.
- It's perfect for entertaining. Beet lox is a showstopper on a vegan deli board or bagel spread, especially next to a batch of vegan whitefish or vegan cream cheese.
ingredients
- Golden beets are used here instead of red beets so the marinade (and canned red beet liquid) can do the work of turning them that signature pink-orange "lox" color, without the deep purple-red staining you'd get from starting with red beets.
- Liquid from canned red beets is the secret ingredient for both color and a subtly sweet, earthy beet flavor.
- Caper brine adds the briny, salty edge that's essential to a good lox flavour.
- Liquid smoke brings the smokiness you'd expect from traditionally smoked salmon.
- Kelp granules add a savoury, sea-like flavour. Kelp has a stronger flavour than dulse, which is why it's the better choice for this recipe.
- Fresh dill finishes the marinade with a classic pairing for beets and lox alike.
how to make beet lox
- Cook the beets. Wash and scrub 2 large golden beets well, then trim and discard the ends. Pierce holes all over each beet with a fork. Place them in a large, glass, microwave-safe bowl and microwave on high for 5 minutes. Flip the beets and microwave for another 5 minutes, until fork-tender.
- Make the marinade. While the beets cool, whisk together the liquid from canned red beets, soy sauce (or tamari), caper brine, liquid smoke, onion powder, kelp granules, black pepper, and fresh dill in a bowl.
- Slice and marinate. Once the beets are cool enough to handle, slice them very thin on a mandoline. Add the beet slices to the marinade and let them sit for at least 10 minutes, and up to 30 minutes if you're prepping other elements for a deli board. There's no need to refrigerate overnight, the flavour develops fast! But you certainly can make this ahead of time and leave overnight as well.
tips for the best beet lox
- Slice thin, and slice evenly. A mandoline is worth using here; thin, uniform slices marinate faster and give you that classic lox texture.
- Microwave in a glass bowl, not plastic, and be careful of steam when you uncover the beets after cooking.
- Handle with gloves if you'd rather not stain your hands while slicing and marinating.
serving suggestions
Pile beet lox onto a toasted bagel with vegan cream cheese, capers, red onion, and extra dill for a plant-based take on a classic bagel and lox. It's also a beautiful addition to a vegan deli board alongside whitefish-style spread, pickles, and crackers.
storage
Refrigerate any leftover beet lox in an airtight container and consume within 5 days.
frequently asked questions
You can, but golden beets are recommended so the marinade can create that classic lox color. Red beets will turn a deep magenta instead.
Yes, as long as you use gluten-free tamari instead of regular soy sauce.
No. Unlike some marinated recipes, beet lox only needs 10 to 30 minutes to fully develop its flavour since the beets are sliced so thin. But if you have leftovers they will be fine for up 5 days in the fridge and the texture won't change much.
You can, but kelp has a stronger flavour that works better for this recipe. Dulse is a milder choice better suited to a vegan whitefish spread. You could also use ground up nori flakes if that's all you can access. If does need some seaweed to give it that ocean flavour.
Absolutely. Beets are rich in fiber, antioxidants, and vitamins like C and B6. Beet lox are low in fat, cholesterol-free, and a heart-healthy alternative to traditional smoked salmon.
beet lox (vegan smoked salmon alternative)
Ingredients
- 2 large golden beets
- ½ C liquid from canned red beets
- ⅓ C low-sodium soy sauce or gluten-free tamari
- ⅓ C caper brine
- 1 tsp liquid smoke
- 2 tsp onion powder
- 1 tsp kelp granules
- ½ tsp ground black pepper
- 1 tbsp finely chopped fresh dill
Instructions
- Wash or scrub the golden beets very well and trim off the ends and discard. Pierce holes all over the beets with a fork. Place them in a large glass microwave safe bowl and microwave on high for 5 minutes, flip and microwave another 5 minutes.
- While the beets cool, make the marinade in a bowl by combining the liquid from canned beets, soy sauce, caper brine, liquid smoke, onion powder, kelp granules, ground black pepper, and fresh dill.
- Once beets are cooled to the touch, slice them very thin on a mandoline. Place the beet slices in the marinade for at least 10 minutes before serving and up to 30 minutes. There's no need to refrigerate this overnight to develop flavour. Refrigerate leftovers and consume within 5 days.
Lauren Toyota
Lauren is a plant-based powerhouse, a former TV host turned wildly successful food creator, best-selling cookbook author, and the woman responsible for making vegan comfort food a thing worth craving. Through her blog and YouTube channel, hot for food, she’s amassed a dedicated following by recreating all the nostalgic, indulgent dishes we love—mac & cheese, burgers, cinnamon rolls—but making them entirely plant-based. No compromise on taste, no weird ingredients, just damn good food.