This is a colorful side salad that is filled with fiber, vitamin c, and antioxidants. Beets are great sources of potassium as well and have been known to help with stomach acid control! 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.