Step 1

Peel and slice the beet thinly (about ¼" thick). Add them to a pot and cover with water. Boil until beets are fork-tender, about 20 minutes.

Step 2

Meanwhile, blend all the marinade ingredients together in a glass dish.

Step 3

When the beets are cooked soft but not falling apart, drain them and let them cool 5 minutes. Then add them to the marinade dish, coating each piece well with marinade.

Step 4

Cover the dish air-tight and let rest in the fridge at least 2 days. They will turn completely pink. Serve on bagels or rye bread with vegan cream cheese and garnish with fresh dill. Store beet salmon in the fridge up to 2 weeks tightly covered.