Place all sauce ingredients into a mixing bowl and whisk together. Cover and refrigerate until ready to serve.
For beet cured salmon: Place a couple sheet of plastic wrap over one another. Spread half the beets onto the plastic wrap, in the shape of the salmon side. Lay salmon side onto the beets, skin-side down. Cover the flesh of the salmon fillet with the bunch of dill.
In a mixing bowl, combine the remaining ingredients and mix together.
Sprinkle the entire cure mixture generously over the dill topped salmon and top with remaining grated beets.
Tightly wrap salmon and transfer bundle to a baking dish and weigh down with something like a jar of tomato sauce. Refrigerate and cure for 1 day. Remove jar and continue to cure salmon for another day.
At this point salmon bundle can be cured for an additional day or it can be used at this point. (48-72 hour cure depending on desired flavor and texture)
Carefully unwrap the salmon and gently brush mixture from the salmon surface with a clean and damp dish towel or paper towel.
Thinly slice gravlax, removing it from the skin as it’s sliced.
To serve: Place sliced salmon in center of a large platter and arrange accoutrements around salmon. Serve.