Beet Cured Gravlax

Use culinary tweezers to remove any pin bones from the salmon. Use a box grater to grate the beets, and keep the juice as well. In a large bowl, combine the beets, dill, horseradish, sugar, salt, and pepper. Mix well. Line a large baking dish with plastic wrap and lay down half of the beet mixture. Lay the salmon on top, and then evenly cover it with the rest of the beet mixture. Cover the salmon with plastic wrap, then weigh it down with a large plate and some large cans. Refrigerate for 3 days. After 3 days, remove the beet mixture from around the salmon. Slice the salmon thinly at an angle, and serve. The salmon gravlax will be good for 5 days once it’s done curing. Enjoy!