Beet-And-Apple Salad

• 4 (2 1/2 pounds) 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
• 1 green apple, thinly sliced

1. Preheat the oven to 375u0b0. 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.

beets, thyme, extravirgin olive oil, salt, applecider vinegar, mustard, horseradish, pistachios, green apple

Taken from www.myrecipes.com/recipe/beet-apple-salad (may not work)