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In a sauté pan over medium heat, sweat garlic and onions until soft and translucent.
Add beets, horseradish, and verjus. Cook until au sec, or until the beets are fork tender.
Stir in remaining ingredients. Transfer relish to an airtight container and reserve.
In a mixing bowl, combine all ingredients for the Buttermilk Vinaigrette. Set aside.
In a saucepan over medium flame, heat oil until smoking. Remove from heat.
In a Vitamix blender, purée herbs and slowly stream in hot oil until mixture is fully emulsified.
Strain and transfer to a bowl set over an ice bath. Once cooled, bottle and reserve.
Season salmon liberally with salt and sugar. Let sit 45 minutes, then rinse and pat dry.
Slice in bite-sized pieces, then arrange carefully on a serving plate.
Top with Buttermilk Vinaigrette, then place dollops of Beet Relish around the plate.
Finish with a drizzle of Herb Oil and garnish with trout roe, horseradish, and dill.