I’ve always had this innate need to set outlandish goals for myself. Not because I feel I have something to prove to myself or anyone else- rather I feel like they are etched into my soul. A very strong desire to accomplish certain things, that they are a part of my journey. Whether it’s backpacking through foreign countries for months on end, creating a vegan food blog, or sedating bears in the Vietnamese jungle- there’s always been a calling. An intuitive urge to move forward- however unobtainable it sounds.
This year I am stepping into some new goals. Ones that sounded… absolutely ABSURD to say out loud this time last year. I think there is SO much power in believing in yourself. Truly, if you don’t… why should anyone else? Can’t wait to show you what’s in store. But for now? It’s golden beet time, baby.
Tips for Golden Beets Lox
There is something wholesome about a roasted root vegetable with some simple seasoning that makes you feel connected to the earth. Golden beets are hands down my favorite root veggie, so I love incorporating them into a variety of plant-based recipes. Which just a few tips, you’ll have this beet box down on the first try. I recommend leaving the peels on during roasting, it will bring out more flavor. Just toss the beets in oil, salt, pepper, and wrap in tinfoil.
- Pierce the beets before roasting with a fork or knife several times.
- Don’t overcook or you run the risk of them falling apart while slicing.
- One cooled, rub skin off with paper towel. If difficult, use a peeler.
- Slice with mandolin on setting 2 to create even lox pieces.
- Marinate at least 30 minutes but ideally overnight.
Uses for Golden Beet Lox
- Sashami (for sushi topper)
- Lox Vagels
- Smorrebrod Open-Faced Sandwich (tap for recipe)
- Lox Salad Bowl
- Lox Flatbread
“It’s golden like daylight. You gotta step into the daylight and let it go.” -Taylor Swift
