Food & Wine

What's This?
Serving size 8
Prep Time
Total Time


4 large beet, 2 1/2 pounds5 thyme sprigs½ cup extra-virgin olive oil, plus more for drizzling salt freshly ground pepper¼ cup apple cider vinegar1 tsp Dijon mustard3 Tbsp prepared horseradish⅓ cup salted pistachios, chopped1 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.

Tags: Salad, Side Dish, Lunch, Healthy, Vegetarian, Vegetable, Fruit, Apple, Nut, Fall, Christmas, Thanksgiving

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