Roast and pickle the beets: preheat oven to 400 degrees F (204 C).
Wash beets with water and dry with a paper towel. Wrap each beet in aluminum foil and roast on a pan in the oven for 1 to 1 and a half hours. You'll know the beets are done when a knife slips in and out of one very easily.
Allow the roasted beets to cool for at least 30 minutes and then slice them into even, thin slices. This is a good opportunity to use a mandoline for slicing if you have one.
In a small pot over medium high heat, bring cider vinegar, water, sugar, salt, and ground mustard to a boil in a medium pot and stir/simmer until sugar dissolves
Add 5 peppercorns and the sliced beets to a jar. Pour the hot vinegar mixture over the top of the beets in the jar.
Allow the jar of beets to cool to room temperature for about an hour. Add jar full of beets to the refrigerator and store for up to a month.
Make the mustard vinaigrette: in a bowl, whisk the Dijon mustard and both vinegars together. slowly drizzle in the olive oil while whisking until the dressing comes together. Season with a pinch of salt and pepper and taste to see if it needs more salt and pepper. Add more if needed.
Prepare the vegetables and build the sandwich: thinly slice cucumber and radish.
Add your arugula/greens to a small bowl with pea shoots and toss. Pour over 3 tablespoons of mustard vinaigrette and toss everything together to dress this simple salad.
Toast both sliced of bread.
Spread a nice layer of cream cheese to both slices. Add at least two slices of beets to the bottom slice of bread.
Top the beets with sliced cucumber and radish. Top the slice veggies with a small handful of dressed greens and pea shoots and then top the whole thing with the second sliced of bread, cream cheese side down.
Serve sandwich and enjoy.