Roasted Beet and Apple Salad with Apple Cider Vinaigrette and Pistachios



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


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.