Beet-and-Apple Salad

For his salad, George Mendes uses fresh horseradish and Gegenbauer cider vinegar, a rare Austrian import. This version calls for jarred horseradish and supermarket apple-cider vinegar.

Slideshow:  More Substantial Salads

  • Active:
  • Total Time:
  • Servings: 8
KEY: Salads

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

How to make this recipe

  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.

Contributed By Photo © David Malosh Published January 2011

Related Video

More Videos
Ludo Lefebvre’s Ultimate Ratatouille



473872 recipes/beet-and-apple-salad 2013-12-06 George Mendes fall|chef-recipes-made-easy|roasting|christmas|dinner-party|thanksgiving|salads|side-dishes|8|healthy|make-ahead|vegetarian|lunch january-2011,george mendes,beet salad,apple salad,fall salad,healthy salad recipes,beet-and-apple-salad 473872