Food Recipes Salads Vegetable Salads Beet-and-Apple Salad 5.0 (719) 2 Reviews For his salad, George Mendes uses fresh horseradish and Gegenbauer cider vinegar, a rare Austrian import. This version calls for jarred horseradish and supermarket apple-cider vinegar. More Substantial Salads By George Mendes George Mendes A 2013 Food & Wine Best New Chef, George Mendes was the executive chef at Aldea, a Michelin-starred Portuguese restaurant in New York City, from 2009 to 2022. He opened Veranda at the ModernHaus SoHo hotel in 2021. Food & Wine's Editorial Guidelines Updated on October 9, 2019 Save Rate PRINT Share Close Photo: © David Malosh Active Time: 30 mins Total Time: 2 hrs 15 mins Yield: 8 Cook Mode (Keep screen awake) Ingredients 4 large beets (2 1/2 pounds) 5 thyme sprigs 1 tablespoon plus ½ cup extra-virgin olive oil, divided Salt and freshly ground pepper ¼ cup apple-cider vinegar 1 teaspoon Dijon mustard 3 tablespoons prepared horseradish ⅓ cup salted pistachios (chopped) 1 green apple (thinly sliced) Directions Preheat the oven to 375°. In a baking dish, lightly drizzle the beets with 1 tablespoon olive oil and thyme. 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. Originally appeared: January 2011 Rate It Print