1. Pickled Beetroot Carpaccio

Begin by preparing the pickled beetroot a few days in advance to allow the flavors to develop fully. Peel and thinly slice the beetroot into very fine rounds using a mandoline or sharp knife. In a saucepan, combine the apple cider vinegar, water, sugar, salt, mustard seeds, peppercorns, and bay leaf, and bring the mixture to a gentle boil while stirring to dissolve the sugar and salt. Once the brine is ready, let it cool slightly. Place the beet slices in a sterilized glass jar or container and pour the warm brine over them, making sure they’re fully submerged. You can also add a sprig of dill or a thin slice of fresh horseradish to enhance the aroma and depth of flavor. Seal the jar and refrigerate for at least 48 hours – preferably 3 to 4 days – for best results. The beets should remain vibrant and slightly crisp, with a well-balanced tang.

2. Beetroot & Campari-Cured Salmon Gravlax

To make the gravlax, start by mixing the grated raw beetroot with coarse sea salt, sugar, lemon zest, chopped dill, and Campari in a bowl to form the curing mixture. Lay the salmon fillet skin-side down in a glass or ceramic dish and evenly pack the curing mixture over the flesh side of the fish, covering it completely. Wrap the dish tightly in plastic wrap, and place a small weight on top (such as a plate with a can or two) to gently press the fish. Transfer it to the refrigerator to cure for 24 to 48 hours, turning the salmon occasionally and draining any excess liquid that accumulates. When the curing time is complete, remove the salmon, rinse off the beet mixture under cold water, and pat it dry with paper towels. Just before serving, slice the gravlax thinly on a diagonal angle to create delicate, velvety strips.

3. Dill-Infused Whipped Ricotta

For the whipped ricotta, combine the ricotta cheese with freshly chopped dill, lemon zest, salt, and pepper in a mixing bowl. Whip the mixture with a whisk or hand mixer until light and fluffy. If a silkier texture is desired, a small splash of heavy cream can be added as you whip. Taste and adjust the seasoning as needed, then chill until ready to serve.

4. Assembly

To assemble the dish, start by arranging the pickled beetroot slices in a circular, overlapping pattern on chilled serving plates. Gently lay the beetroot-cured salmon slices over the carpaccio, distributing them evenly to create a contrast of color and texture. Add small dollops or quenelles of the whipped ricotta around the plate, either with a spoon or using a piping bag for a more refined presentation. Garnish with a few fresh dill sprigs, and for an optional finishing touch, drizzle a tiny bit of good olive oil or a drop of Campari to tie in the curing notes. Serve immediately as a chilled, elegant starter.