A healthy outside starts with a healthy inside!

Book an Appointment

"The long term benefits of homeopathy to the patient is that is not only alleviates the presenting symptoms but it reestablishes internal order at the deepest levels and thereby provides a lasting cure." George Vithoulkas

Beet-and-Apple Salad

4 large beets (2 1/2 pounds)
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

  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 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 and season with salt and pepper; toss with the beets and pistachios. Transfer the beets to a platter, top with the apple and serve.

Recipe Courtesy of George Mendes Food and Wine Magazine January 2011

Recent Posts


sweet potatoes scallops tomatoes red wine vinegar apricots cumin croissants horseradish spinach pasta bell pepper Shallot paprika almond butter chicken salad hash browns roasted veggies Reggiano Cheese casserole beets macaroni salad Dip tahini Budda Bowl chia seeds tomato paste blueberries avocado salad walnuts cheese cashew stir-fry apple cider vinegar coconut raisins Balsamic Cherry Roast Chicken Almonds gorgonzola protein powder avocado gluten free white wine vinegar cauliflower crust cambozola carrots pomegranate molasses lime bell peppers pie crust Honey Chipotle clove cannellini dr axe curry powder peaches tilapia Giada's Herbed Quinoa pear Carrot sunflower seeds green beans sage leaves zucchini smoothie bruschetta apple Guacamole fresh sage pecans garbanzo beans parsley rosemary cranberries banana hummus roasted Roasted Brussels Sprouts Beet-and-Apple Salad eggs peppers cashews sandwiches pomegranate pistachios Salmon chili pumpkin Chicken vegetables almond milk avocados olive oil oranges hoisin sauce eggplant berries sourdough bread MACA yogurt white beans onion potato Citrus Roasted Shrimp Salsa grapes kalamata olives Gazpacho Cauliflower Pizza spicy salmon breakfast nachos brussel sprouts summer fruit Guacamole Toast Glaze oregano Crostini Italian seasonings cucumber honey mayo salad lemon zest Kiwi garlic ghee Organic 3-Bean & Vegetable Soup Arugula banana split sugar medjool dates soup Gruyère cheese bacon Fruit Smoothie Easy Frittata Bartlett pears Chicken and Broccoli Stir-Fry Zucchini Parmesan Crisps roasted beets thyme Lemon juice cloves ACV butter garlic goat cheese dressing Squash breakfast Wraps lemon cucumbers Ginger beet black bean summersalad Lemon Sage Tilapia Broccoli broccoli salad mushrooms chard leaves plums Goat Cheese gnocchi sweet potato tomato juice croutons pumpkin puree vanilla bean strawberries Cinnamon quinoa Southwestern Salsa roasted carrots chicken broth greek yogurt ham heavy cream quesadillas pastry cream