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Pickled Red Onions
Roasted Beets
Herb Salad
Dressed Crabmeat
In a bowl, toss the onions with 1 tablespoon of the salt and let stand for 20 minutes.
Meanwhile, in a small saucepan, combine the water, vinegar, orange zest, coriander seeds, peppercorns, and remaining 1 tablespoon salt and bring to a boil over medium-high heat. Simmer for 2 minutes, then remove from the heat and let cool for 10 minutes.
Transfer the onions to a colander and place under cold running water for 2 minutes to rinse off the salt, then drain well.
Place the onions in a small plastic container. Strain the brine into the container with the onions. Let cool to room temperature, then cover and refrigerate overnight or for up to 3 days.
To make the beets:
Preheat the oven to 350°F.
Rinse any soil from the beets. Slice off the top of each beet to make a flat surface and trim the root ends. Place in a shallow baking pan, cut side down. Fill the pan with water about one-third of the way up the sides of the beets. Cover tightly with aluminum foil and roast until tender when pierced with the tip of a sharp knife, about 30 minutes.
Remove from the water and set aside until cool enough to handle.
Strain the beet roasting liquid and reserve 1 cup.
When the beets are cool enough to handle, using your hands, gently rub the skins off. Where the skin does not come off easily, gently work it free with a paring knife. Place a mandoline over a large stainless-steel mixing bowl and very thinly slice the beets into the bowl. (Alternatively, use a large, sharp knife to cut the beets into very thin slices and add them to the bowl.)
Add the reserved beet roasting liquid, vinegar, and olive oil, season with salt and white pepper, and stir gently.
Cover and refrigerate until well chilled, at least 2 hours.
Pour off the excess vinaigrette from the bowl and transfer to a squirt bottle; set aside.
To make the Herb Salad:
In a medium bowl, toss all the herbs together until well combined.
Cover with a damp towel and refrigerate until ready to dress.
To make the Dressed Crabmeat:
In a food processor, combine the egg yolk and lemon juice and process until frothy.
With the machine running, slowly drizzle in the vegetable oil until a thick emulsion forms.
Season with salt and white pepper, add the sour cream, and process for 1 minute.
Add the 2 tablespoons horseradish and pulse to mix. Taste and add more horseradish, if you like.
Transfer the sauce to a bowl. Add the chives and crabmeat and fold gently to mix. Taste and adjust the seasoning.
To assemble:
Place 6 thin beet slices in a tight overlapping circle in the center of each plate.
Mound 2 tablespoons of the red onions in the center of the beets.
Shake the reserved beet vinaigrette well and drizzle 1 tablespoon directly onto the onions, allowing it to disperse around the plate.
Place 2 to 3 tablespoons of the dressed crabmeat in the center of the onions and beets, forming a tight, high mound and dividing the crab mixture equally among the plates.
Place 1 tablespoon of herb salad on top of the crab. Serve at once.