Beet-and-Apple Salad

Name: Beet-and-Apple Salad
Total time: 135 min
Ingredients: 4 large beets (2 1/2 pounds); 5 thyme sprigs; 0.5 cup extra-virgin olive oil (plus more for drizzling); Salt and freshly ground pepper; 0.25 cup apple-cider vinegar; 1 teaspoon Dijon mustard; 3 tablespoons prepared horseradish; 0.33 cup salted pistachios (chopped); 1 green apple (thinly sliced)

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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. More Substantial Salads

By

George Mendes

Updated on October 9, 2019

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

Active Time:

30 mins

Total Time:

2 hrs 15 mins

Yield:

8

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

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.