In a large bowl, combine the grated beetroot, kosher salt, granulated sugar, cracked black pepper, and lemon zest. Stir until blended.

Place the salmon fillet in a baking dish or on plastic wrap. Spread the beetroot cure evenly over the salmon.

Wrap the salmon tightly using plastic wrap or cover it with a lid.

Refrigerate under a light weight for 36-48 hours, turning once halfway through.

After curing, rinse the salmon under cold water and pat dry with a paper towel. Slice thinly.

Arrange the sliced salmon on a platter, garnish with fresh dill, and serve chilled.