I recommend making the condiments a day ahead. Each of them is simple to make but the preparation time adds up. Check the linked recipes for the instructions.

Clean the beets before boiling them. Boil them until you can poke them easily with a fork. Once cooked, you can peel the beets. If you want to cook them ahead, toss them with olive oil to prevent them from oxidizing.

Cut the beets into cubes. Toss them in molten vegan butter substitute on medium heat while seasoning them with salt, pepper, and sugar. Check for seasoning.

Add a generous ladleful of the cubed beets to the center of the plate. Garnish it with a nice pattern of herb oil and vegan beet cream cheese. Garnish with a few slices of pickled radish, and top everything off with the crispy parsnip chips.