Firts make sure to thoroughly dry your salmon by pressing a paper towel all over it to remove any extra moisture.

Then in a large bowl, mix together the salt, sugar, grated beets and lemon zest.

Lay some plastic wrap across a large baking sheet that has sides so liquid doesn't spill over as it cures. A shallow baking dish works well too.

Then spread out half of your mixture onto the plastic wrap, about the length of the salmon.

Place the salmon on top of the mixture and cover it with the remaining half of the beet mixture and then top with the fresh dill.

Place another layer of plastic wrap on top of the fish with another baking sheet and use cans or anything heave to weigh it down.

Then place your fish in the refrigerator and allow to cure for 48 hours. About halfway, I'll check to see if there s too much liquid and if you think so, pour it out and continue curing.

Once the salmon is done curing, it will have shrunk up a bit and feel drier. Remove the skin and discard and slice the salmon as thin as you can on a diagonal.

You can serve your lox on a bagel with capers, cucumbers, dill and cream cheese.