Roasted Beets and Charred Green Beans

By tammy1365

Ingredients

• 3 pounds small to medium-size red beets
• 8 thyme sprigs
• 5 tablespoons extra-virgin olive oil, divided
• 2 1/2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 1 /2 cup plus 2 tablespoon grapeseed oil, divided
• 1 pound haricots verts, trimmed, divided
• 1 /4 cup apple cider vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon whole-grain mustard
• 1 tablespoon finely chopped fresh oregano
• 2 teaspoons chopped fresh thyme
• 2 large shallots, thinly sliced on a mandoline
• Roasted hazelnuts, for garnish
• Chopped fresh flat-leaf parsley, for garnish
• How to Make It
• Step 1
• Step 2
• Step 3
• Step 4

Details

Adapted from foodandwine.com

Preparation

Step 1

Ingredients

3 pounds small to medium-size red beets

8 thyme sprigs

5 tablespoons extra-virgin olive oil, divided

2 1/2 teaspoons kosher salt, divided

1 teaspoon black pepper, divided

1/2 cup plus 2 tablespoon grapeseed oil, divided

1 pound haricots verts, trimmed, divided

1/4 cup apple cider vinegar

2 tablespoons granulated sugar

1 tablespoon whole-grain mustard

1 tablespoon finely chopped fresh oregano

2 teaspoons chopped fresh thyme

2 large shallots, thinly sliced on a mandoline

Roasted hazelnuts, for garnish

Chopped fresh flat-leaf parsley, for garnish

How to Make It

Step 1

Preheat oven to 350°F. Toss together beets, thyme sprigs, 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a roasting pan or baking dish; cover tightly with aluminum foil. Bake in preheated oven until beets are tender, about 1 hour and 15 minutes. Remove foil, and let stand until cool enough to handle. Peel cooled beets, and cut into wedges. Discard thyme sprigs.

Step 2

Heat 1 tablespoon grapeseed oil in a large cast-iron skillet over high until smoking. Add half of the haricots verts in an even layer. Cook, without stirring, until charred on one side, about 2 minutes. Cook, stirring often, until tender-crisp, about 3 minutes. Transfer to a plate. Repeat process with 1 tablespoon grapeseed oil and remaining haricots verts. Sprinkle beans with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Step 3

Toss together beets, haricots verts, vinegar, sugar, mustard, oregano, chopped thyme, and remaining 2 tablespoons olive oil. Season with remaining 1 1/2 teaspoons salt and remaining 1/2 teaspoon pepper. Cover and refrigerate at least 2 hours or up to 2 days.

Step 4

Stir together shallots and remaining 1/2 cup grapeseed oil in a small saucepan. Cook over medium-high, stirring occasionally, until golden brown and crisp, about 15 minutes. Using a slotted spoon, transfer fried shallots to paper towels to drain. Top salad with fried shallots; garnish with hazelnuts and parsley.