Eastern European Beet and Cabbage Salad

Preheat the oven to 400°F. Wrap each beet individually in aluminum foil, sealing tightly. Place on a baking sheet and roast for 45-60 minutes until a knife slides through the center with no resistance. Let cool for 10 minutes, then peel by rubbing the skins off with a paper towel and cut into 1/2-inch cubes.

Quarter the cabbage and remove the tough core. Shred it thinly using a sharp knife or mandoline into fine ribbons, about 1/8-inch wide. Place in a large bowl, sprinkle with salt, and toss to begin softening the fibers.

Dice the dill pickles into small cubes. Thinly slice the red onion into half-rings. Set both aside — their briny, sharp flavors are essential to the Eastern European character of this salad.

Cut the rye bread into 1/2-inch cubes. Toast them in a dry skillet over medium heat for 4-5 minutes, tossing frequently, until they are crunchy on the outside and still slightly chewy within. These rustic croutons add a hearty texture to the salad.

In a small bowl, whisk together the horseradish, apple cider vinegar, olive oil, caraway seeds, and a pinch each of salt and black pepper until well combined. The dressing should be pungent and tangy.

In a large bowl, combine the roasted beet cubes, shredded cabbage, diced pickles, and red onion. Pour the horseradish dressing over the vegetables and toss thoroughly until everything is evenly coated and the beets begin to stain the cabbage pink.

Transfer the salad to serving plates. Top with the toasted rye croutons and scatter fresh dill generously over everything. Serve immediately while the croutons are still crunchy.