Image credit to: Boston Organics
1. Preheat the oven to 375°F. 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.
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 (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.
3. 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.