Beet and Apple Salad

By Shaylie

For this salad, use fresh horseradish and Gegenbauercider vinegar, a rare Austrian import. This version calls for jarred horseradish and supermarket apple-cider vinegar.

Ingredients

• 4 large beets (21/2 pounds)
• 5 thyme sprigs
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• Salt and freshly ground pepper
• 1/2 cup apple-cider vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons prepared horseradish
• 1/2 cup salted pistachios, chopped
• 1 green apple, thinly sliced

Details

Servings 8

Preparation

Step 1

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.

ACTIVE: 30 MIN; TOTAL: 2 HR 15 MIN