• 1/2 Napa Cabbage leaves, torn into 3–4" pieces
• 1 Purple Daikon, sliced into matchsticks 
• 1 bunch Baby Chioggia Beets, trimmed and scrubbed clean 
• ½ tsp flaky Sea Salt, plus more
• 1 tsp plus 2 Tbsp Olive Oil; plus more for drizzling
• ½ tsp freshly ground Black Pepper, plus more
• 2 Tbsp Apple Cider Vinegar
• 2 tsp Honey

Preheat oven to 375 degrees. Place beets in a roasting pan. Add enough water to barely cover them. Seal pan with a lid or foil. Roast beets 40 minutes, until tender. Remove from oven; let cool. 

Place cabbage and daikon in a large bowl and sprinkle with 1½ teaspoon sea salt. Toss, massaging with your hands, to soften a bit; set aside.

When beets are cool enough to handle, slip skins off with your fingers and cut into fourths, lengthwise. 

Whisk vinegar, honey, olive oil and ½ teaspoon pepper in a small bowl; season with a pinch of sea salt. Drizzle over cabbage and daikon. Add roasted beets, toss to combine; and serve.