Ringing in the New Year with A Beet and Apple Salad

I was going to try and make a challah bread recipe from Cooks Illustrated, but then I realized that I don't know how to bake at altitude, so I abandoned that idea. Here in the Mile High City (my new adopted hometown), certain adaptations have to be made when baking because the altitude interferes with leavening. There is a book called Pie in the Sky, and it's supposed to help you navigate through these baking concerns. Unfortunately, my copy hasn't arrived yet. I heard rumors that Hungarian flour helps with the altitude problem, but I don't really know much about it. So before I delve into baking here in Denver, I'm going to get more informed. 

That leaves me with a vexing question: What will I make for Rosh Hashana, the Jewish New Year, which starts this week?
In addition to consuming tons and tons of challah bread, there is also a custom to eat apples. More specificially, apples that are dipped in honey-- which symbolizes the desire of adherents to have a sweet New Year. I came across this recipe for Beet & Apple Salad and decided to give it a try.
The recipe is a creation of George Mendes who was named one of the country's top chefs by Food & Wine Magazine. I like the idea of using apples this way...and it will do the trick while I figure out how to get this challah bread going. There's also horseradish in the vinaigrette and that works with the holiday too. 
I also plan on making a Honey-Spice Cake (Lekach) but that will have to wait until my new Bundt Cake Pan arrives.  Hopefully, it will come sometime real soon or I'll be making the cake for the solar new year!
In the meantime, shana tova u'mitukah!

Beet and Apple Salad (Courtesy of George Mendes, by way of Food & Wine Magazine)

Ingredients
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 teaspoon Dijon mustard
3 tablespoons prepared horseradish (I used slightly less, opting for 2 tablespoons instead.)
1/3 cup salted pistachios, chopped
1 green apple, thinly sliced
Directions
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 1/2 hours. 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 (I dressed the beets, but there was LOTS of left over dressing.  Just store it and use it again!)  Transfer the beets to a platter, top with the apple and serve.