To make beet and apple salad, combine 2 sliced apples, 4 stalks of thinly sliced celery, 1 minced shallot and the juice of a lemon. Add 1 peeled and sliced beet, 1 tablespoon sugar, 3 tablespoons chopped walnuts and 3 tablespoons of olive oil to the apple mixture, and add salt and pepper to taste. Mix well, and allow the salad to sit for 10 minutes before serving.
Alternately, place 4 beets in a baking dish, and add 5 sprigs of fresh thyme. Drizzle olive oil over the beets and thyme, cover the dish with aluminum foil, and roast the beets at 375 F for one hour and 45 minutes. Allow the beets to cool before peeling and dicing them.
Add 1/3 cup pistachios to the beets. In a bowl, combine 1/2 cup olive oil, 1/4 cup apple cider vinegar, 3 tablespoons horseradish and 1 teaspoon Dijon mustard. Add salt and pepper to taste, mix the beets into the dressing, and top the beets with a thinly sliced green apple.
Another option is to cut 1 pound beets and 1 Granny Smith apple into matchstick-sized pieces. Dress the beets and apple with a mixture of 1 teaspoon finely grated ginger, 3 tablespoons sherry vinegar and 1 to 2 teaspoons olive oil. Add salt and pepper to taste.