Beet and Apple Salad

Beet and Apple Salad

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  • Each serving
  • 280 cal
  • 21g fat (3g sat)
  • 0mg chol
  • 160mg sodium
  • 20g carb
  • 5g fiber
  • 4g protein


  • 4 large beets (2 1/2 pounds)
  • 5 thyme sprigs
  • 1/2 cup olive oil, plus more for drizzling
  • Salt and pepper, to taste
  • 1/4 cup apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons prepared horseradish
  • 1/3 cup chopped salted pistachios
  • 1 tart apple, thinly sliced


Preheat oven to 375° F.

In a baking dish, lightly drizzle beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast until beets are tender, about 1 hour and 45 minutes. Let cool, then peel beets and cut them into 3/4-inch dice.

In a large bowl, whisk vinegar with mustard. Whisk in remaining 1/2 cup oil until emulsified. Add horseradish and season with salt and pepper; toss with beets and pistachios. Transfer beets to a platter, top with apple slices and serve.

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