The recipe can be found here:
Wonder if the beet gives it a unique flavor. Hopefully not since I don't like beets. But that color is pretty awesome. Can you imagine that Gravlax cold smoked? Hmmmmm, maybe I see it happening here soon, especially with some of my pale colored early season Salmon.
Craig I have been doing a bunch of reading and from what I gather is if you can't find the demerara sugar, turbinado sugar, would be suitable substitute. Even brown sugar could be used, but would probably give a bit of a different taste. I found a good hunk of salmon that wasn't super spendy so I think that I will give this a go. I might cold smoke half of it just for fun.
Wow that color looks like the salmon eggs when you cure them for fishing! Crazy bright! Have you tasted it yet?