Beet-and-Apple Salad

Name: Beet-and-Apple Salad
Total time: 2 h 15 min
Ingredients: 4 large beets (2 1/2 pounds); 5 thyme sprigs; 1/2 cup extra-virgin olive oil, plus more for drizzling; Salt and freshly ground pepper; 1/4 cup apple-cider vinegar; 1 teaspoon Dijon mustard; 3 tablespoons prepared horseradish; 1/3 cup salted pistachios, chopped; 1 green apple, thinly sliced

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Total: 135 minutes

Servings: 8

Cost: $3.24 /serving

Author : George Mendes

Ingredients

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4 large beets (2 1/2 pounds)5 thyme sprigs1/2 cup extra-virgin olive oil, plus more for drizzlingSalt and freshly ground pepper1/4 cup apple-cider vinegar1 teaspoon Dijon mustard3 tablespoons prepared horseradish1/3 cup salted pistachios, chopped1 green apple, thinly sliced

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Instructions

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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. 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.