beet cured salmon

grate the beet using a box grater or food processor. in a bowl, combine the grated beet, salt, sugar, and citrus zest. if desired, add cracked black pepper, fresh dill, and a splash of gin or cachaça for extra depth. pat the salmon dry with a paper towel. coat the salmon thoroughly with the beet mixture, ensuring all surfaces are covered. wrap the salmon tightly in plastic wrap, double-wrapping if necessary to prevent leaks. place the wrapped salmon on a plate or tray, and weigh it down with a plate and cans for even curing. refrigerate for 24 to 48 hours, flipping the package halfway through if desired for uniform curing. unwrap the salmon, rinse off the beet cure under cold water, and pat dry. slice the salmon thinly at an angle and serve.