Sesame Bagel with Beet-Cured Carrot Lox

1. Peel the carrots and use a vegetable peeler to shave them into long, wide, thin ribbons — work down each carrot lengthwise. Peel and finely grate the beet.

2. In a large bowl, combine the kosher salt, sugar, grated beet, and the juice of half the lemon. Add the carrot ribbons and toss thoroughly until every ribbon is coated in the vivid magenta cure. Tear in a couple of dill sprigs and mix through.

3. Transfer the carrot mixture to a zip-lock bag or airtight container, pressing out any air. Refrigerate for at least 2 hours and up to 8 hours — the longer the cure, the deeper the color and the more silky and tender the texture. When ready, rinse the ribbons briefly under cold water and pat dry with paper towels.

4. Place the cream cheese in a bowl and beat vigorously with a fork or hand mixer until fluffy and smooth, about 1–2 minutes. Add a squeeze of lemon juice, a pinch of black pepper, and the olive oil, then beat again until incorporated and silky.

5. Using a mandoline or very sharp knife, shave the radishes paper-thin into rounds. Place them in a small bowl of ice water for 5 minutes to make them extra crisp and curl slightly, then drain and pat dry.

6. Toast the bagels until golden and crisp. Spread a generous, swooping layer of whipped cream cheese on each cut side.

7. Drape the cured carrot ribbons over the cream cheese in loose, flowing folds — layer them generously for a luxurious look. Scatter capers over the top, then arrange the shaved radish rounds over the lox. Garnish with the remaining fresh dill sprigs and finish with a few thin slices of lemon on the side for squeezing. Add a crack of black pepper and serve immediately.