Beet-and-Apple Salad

Serving Size: 8
Prep Time:
Total Time:


  • 4 large beet, 2 1/2 pounds
  • 0.33 cup salted pistachios, chopped
  • 3 Tbsp prepared horseradish
  • 1 tsp Dijon mustard
  • 0.25 cup apple cider vinegar
  • freshly ground pepper
  • salt
  • 0.5 cup extra-virgin olive oil, plus more for drizzling
  • 5 thyme sprigs
  • 1 green apple, thinly sliced


1. Preheat the oven to 375°. In a baking dish, lightly drizzle the beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes. Let cool, then peel the beets and cut them into 3/4-inch dice.

2. In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish and season with salt and pepper; toss with the beets and pistachios. Transfer the beets to a platter, top with the apple and serve.