Beet-And-Apple Salad

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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

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