Preheat your oven to 400° F.

Scrub the beets clean, and cut off the tops (no need to peel if your beets are organic).  Slice in half, and then each half into 3-4 wedges.  

Place a few wedges onto a piece of aluminum foil, drizzle with a little olive oil, and coarse sea salt, and wrap.  I make about 4-5 parcels.

Roast the parcels for 45 - 60 minutes or more, until the beets have started to caramelize, and develop a nice crispy crust. 

While the beets are roasting, clean and remove the tough stalk from the kale leaves, and tear into big pieces.  Toss with 1 Tbs olive oil, a little salt, and the smashed garlic clove, and spread on a baking sheet, trying not to overlap the leaves too much (use two baking sheets if necessary). 

Once the beets are done, reduce the oven temperature to 350° F.  Roast the kale for 10-15 minutes, keeping an eye on them, until they have just begun to crisp up.

Mix the sour cream, and mayonnaise with the salt, and add 1 Tbs of the prepared horseradish.  Taste, and add 1 more tablespoon of horseradish if you like.

In a dry skillet, add the mustard seeds, coriander seeds, and poppy seeds, and dry toast for 1-2 minutes on a low/medium heat.  

Assemble the salad by layering the roasted kale at the bottom of a shallow salad plate, the beet wedges on top, then dot with the horseradish crema, and top with lots of fresh dill, toasted hazelnuts, and the toasted seeds.