How to Make It
Lay out a piece of plastic wrap approximately three times longer than the salmon. Place the salmon, skin side down, on top of the plastic.
In a small mixing bowl, combine the salt and sugar. Using your hands, rub the salt mixture across all sides of the salmon, evenly coating every part of its surface with a thick layer of salt.
In a small mixing bowl, combine the grated beet and grated horseradish. Generously coat all sides of the salmon with an even layer of beet mixture.
Scatter a handful of fresh dill fronds across the top of the salmon. Cover salmon loosely with plastic wrap and place in the refrigerator. After three days, check for doneness, and cure for an additional day if necessary.
When salmon is fully cured, rinse excess cure and pat dry. Slice very thinly, from a high angle with a very sharp knife, and serve with bagels, cream cheese, and sliced vegetables.