A healthy outside starts with a healthy inside!

Book an Appointment

“For years I have craved sugary foods, but didn’t know why. When I saw the local community center was offering a program on Stressed Out Bodies; Cravings, What Are These About I was intrigued to learn more. Michelle Sanderbeck's presentation helped me to understand why my body was craving certain foods and how to give my body the food and nutrients it needs so that I won’t crave the foods that I know that are not good for my health.” Andrew S.

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


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