Place the beets and the dill in the bowl of the food processor and pulse until chopped, add the sugar, salt, peppercorns and gin, pulse to mix.
Place the salmon on a piece of parchment that is more than double the size of the fish. The parchment should be on a very large piece of plastic wrap, double the size of the parchment. You will need two pieces of plastic wrap side by side.
Spread the beet mixture over the fish and pat it down.
Tightly wrap the parchment over the fish and then the plastic wrap and place in a glass dish.
Place a heavy weight on top of the fish (I use a brick) and place in the fridge for 48 hours.
After 2 days, remove the weight and unwrap the fish and wash the fish clean.
Slice the fish on a diagonal into very thin wide slices. Enjoy.