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Beet-and-Apple Salad. Photo © David Malosh
© David Malosh

Beet-and-Apple Salad

  • ACTIVE: 30 MIN

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.

  1. 4 large beets (2 1/2 pounds)
  2. 5 thyme sprigs
  3. 1/2 cup extra-virgin olive oil, plus more for drizzling
  4. Salt and freshly ground pepper
  5. 1/4 cup apple-cider vinegar
  6. 1 teaspoon Dijon mustard
  7. 3 tablespoons prepared horseradish
  8. 1/3 cup salted pistachios, chopped
  9. 1 green apple, thinly sliced
  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.
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