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Beet & Apple Salad

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This easy version of beet and apple salad calls for jarred horseradish and supermarket apple-cider vinegar.

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Rate this recipe 4.4/5 (5 Votes)

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

Details

Servings 8
Preparation time 30mins
Cooking time 135mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 375°F.

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.

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