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The following recipe was first featured in Boston Organics Newsletter number 13 of the year 2016, which you should be able to find online at http://www.bostonorganics.com/newsletter/2016/news_13.html.
4 large beets 5 thyme sprigs1/2 cup extra-virgin olive oil, plus more for drizzling1/4 cup apple-cider vinegar1 tsp. Dijon mustard2 Tbsp. prepared horseradish1/3 cup salted pistachios, chopped1 tart apple, thinly sliced
Salt and freshly ground pepper to taste
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 (wear gloves!) 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 (we suggest starting with 1 tablespoon and slowly adding more until desired spiciness is achieved) and season with salt and pepper; toss with the beets and pistachios. Transfer the beets to a bed of fresh greens, top with the apple and serve.
Note: You can roast the beets up to two days ahead of time to make this salad prep a breeze.
Tested and Approved by Boston Organics (Brittany Roberts) (Find the original online at http://www.thebittenword.com/thebittenword/2011/01/beet-and-apple-salad.html)