Sure, here’s the thread where I described it a bit more.
No flavor; I thought it might add a bit sweetness, but there’s already sugar in the cure.
Having never added tint before, I was a bit wary and went very light (1 small beet for 1lb of salmon, some recipes called for 1:1 but I didn’t want it completely purple 
).
I had run out of beets when I started the cure, so I added them next day after I got some more. It was a very pretty presentation, purple-tinged on the outer rim of every slice, arranged as rosettes on a marble board. (Wish I hadn’t forgotten to take a pic, but everyone showed up 2 hours early right then, so we could hang out longer, and it was a bit nuts getting the cheese board set out, puff pastry spirals into the oven, and so on.)
I might go up to 2 small beets next time for a slightly deeper tint, though 1 beet for the full 3 days might also do the trick.
