Nordic Roasted Beet & Rye Berry Autumn Salad

Rinse rye berries and combine with 2.5 cups water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer 45 minutes until chewy-tender. Drain and cool slightly. Start the beets at the same time.

Wrap beets individually in foil with a drizzle of olive oil. Roast at 400°F for 40 minutes until tender when pierced. Cool slightly, peel, and cut into wedges.

Combine red onion slices with apple cider vinegar, honey, and a pinch of salt in a small bowl. Let sit while you prepare the rest, at least 15 minutes.

Toss torn kale with a drizzle of olive oil and a pinch of salt. Spread on a sheet pan and bake at 400°F for 8 minutes until crispy at the edges.

Stir together sour cream, horseradish, half the chopped dill, a splash of the pickling liquid, and a pinch of salt. Arrange rye berries on plates, top with beet wedges and kale chips, scatter pickled onion, and drizzle with the dressing. Finish with remaining dill.