Beet-and-Apple Salad

Ingredients

• 0.3 cup apple-cider vinegar 
• 10 pounds beets 
• 1 teaspoon dijon mustard 
• 1  apples green thinly sliced
• 3 tablespoons horseradish prepared
• 0.5 cup olive oil extra-virgin plus more for drizzling
• 0.3 cup pistachios salted chopped
• 30 servings salt and pepper freshly ground
• 5  thyme sprigs 

Equipment

• bowl
• oven
• whisk
• baking pan
• aluminum foil

Directions

1. Preheat the oven to 37
2. 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.
3. Let cool, then peel the beets and cut them into 3/4-inch dice.
4. In a large bowl, whisk the vinegar with the mustard.
5. Whisk in the remaining 1/2 cup of oil until emulsified.
6. Add the horseradish and season with salt and pepper; toss with the beets and pistachios.
7. Transfer the beets to a platter, top with the apple and serve.