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. More Substantial Salads

Beet-and-Apple Salad. Photo © David Malosh
Photo: © David Malosh
Active Time:
30 mins
Total Time:
2 hrs 15 mins


  • 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

  • cup salted pistachios (chopped)

  • 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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