https://i2.wp.com/wisconsinexecutiveresidence.com/wp-content/uploads/2018/10/small-beet-and-apple.png?fit=412%2C278&ssl=1 278 412 residence https://wisconsinexecutiveresidence.com/wp-content/uploads/2018/02/WERFNewLogo-300x183.png residence2018-11-05 16:29:302018-11-05 16:29:30Beet and Apple Salad
Beet and Apple Salad
The perfect compliment to all your favorite Fall meals.
- 4 large beets
- 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
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.