Eastern European Composed Beet Salad

Wrap beets individually in foil and season with a pinch of flaky sea salt and roast at 200°C for 40-45 minutes until a knife slides through the center with zero resistance. Once cool enough to handle, rub off the skins with a paper towel—they should slip away cleanly.

Toss red onion rings with 2 tablespoons red wine vinegar, maple syrup, and a pinch of the flaky sea salt. Let sit at least 15 minutes until the rings soften, turn magenta, and lose their raw bite.

Dry-toast walnuts in a skillet over medium heat for 4-5 minutes, shaking often, until they darken a shade and release a warm, buttery aroma that fills the kitchen. Roughly chop once cooled.

Soak the raw cashews in boiling water for 15 minutes until softened, then drain. Blend the softened cashews with horseradish, lemon juice, and the remaining tablespoon of red wine vinegar until completely smooth. The cream should taste sharp on the finish with a slow sinus-clearing heat. Season with a pinch of flaky sea salt.

Spread arugula on a platter, slice the cooled roasted beets into thin rounds, season with a pinch of flaky sea salt, arrange them in overlapping layers, and drape pickled onion rings over them. Drizzle olive oil across the beets so it pools in the grooves of each slice.

Dollop horseradish cream in several spots across the platter, then scatter chopped walnuts, dill, and flaky sea salt over everything. The white cream against the deep ruby beets should look almost painterly.