Nordic Roasted Beet, Dill, and Horseradish Salad

Preheat oven to 400°F. Wrap each beet in aluminum foil and place on a baking sheet. Roast for 35-40 minutes until a knife slides through easily. Let cool until handleable, then peel by rubbing with a paper towel. Cut into wedges.

In a small bowl, stir together tahini, prepared horseradish, apple cider vinegar, Dijon mustard, and a pinch of salt until smooth. The dressing should be sharp and rich.

Spread arugula across two plates. Arrange beet wedges over the arugula. Drizzle the horseradish dressing over and around the beets. Drizzle olive oil lightly over the greens.

Scatter chopped dill and toasted pumpkin seeds over each plate. Finish with flaky sea salt and freshly ground black pepper.