Slightly Spicy Beet and Apple Salad

• 4 large beets
• 5 thyme sprigs
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 1/4 cup apple-cider vinegar
• 1 tsp Dijon mustard
• 2 Tbsp prepared horseradish
• 1/3 cup salted pistachios, chopped
• 1 tart apple, thinly sliced
• salt and freshly ground pepper to taste

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.