HomeSalads Beet-and-Apple Salad

Beet-and-Apple Salad

Posted in : Salads on by : Simmi Iyer

Ingredients

  • 4 large beets (2 1/2 pounds)
  • 5 thyme sprigs
  • ½ cup extra-virgin olive oil (plus more for drizzling)
  • Salt and freshly ground pepper
  • ¼ cup apple-cider vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons prepared horseradish
  • ⅓ cup salted pistachios (chopped)
  • 1 green apple (thinly sliced)

Directions

  • Step 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.
  • Step 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.
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