Roasted Beet and Egg Bowl

Wrap beets in foil and season with salt and pepper, then roast at 200°C (400°F) for 40 minutes until a knife slides through with zero resistance. Peel while warm — the skins slip off easily — and cut into wedges.

Lower eggs into boiling water and cook for exactly 7 minutes. Transfer to ice water immediately. Peel when cool enough to handle — yolks should be jammy and deep orange.

Heat olive oil in a skillet over medium heat. Add shredded cabbage and caraway seeds, cooking for 4-5 minutes until the cabbage wilts and turns slightly translucent with a sweet aroma.

Whisk sour cream with horseradish, apple cider vinegar, and a pinch of salt until smooth and pourable. The mixture should have a sharp, sinus-clearing bite balanced by the cream.

Divide warm cabbage between bowls. Arrange beet wedges, halved eggs, sliced radishes, and snap peas on top. Drizzle generously with the horseradish sauce and scatter fresh dill over everything. Season with a pinch of fine sea salt.