Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

"We believe being healthy does NOT require a prescription.” Michelle Sanderbeck, ND

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


Tags

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


Archive