Charred Green Bean and Roasted Beet Salad
A refreshing, earthy and zesty alternative to green bean casserole for Thanksgiving. Full of flavor and nutrition and a great option for vegetarians and for all fall meals. Serves 8 as a side. Easy to make ahead. Enjoy!
3 pounds small to medium size red beets- scrubbed & quartered
8 thyme sprigs
5 tablespoons EVOO, divided
freshly ground black pepper
1 pound haricots verts, trimmed
½ cup pus 2 tablespoons grapeseed oil, divided
¼ cup apple cider vinegar
2 tablespoons granulated sugar
1 tablespoon whole-grain mustard
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh thyme
2 large shallots, sliced thinly
Roasted hazelnuts, for garnish
Preheat oven to 375°F.
Toss together beets, thyme sprigs, 3 tablespoons EVOO, ½ teaspoon salt, and ½ teaspoon pepper in a roasting pan or baking dish. Cover tightly with aluminum foil.
Bake until beets are tender, about 35 minutes. Let stand to cool slightly. Discard thyme sprigs.
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.
Continue to cook, stirring often until tender, yet crisp, about 3 minutes.
Transfer to a plate. Repeat with remaining haricots vert.
Sprinkle cooked haricots verts with ½ teaspoon salt and ¼ teaspoon pepper.
In a separate bowl, mix vinegar, 2 tablespoons EVOO, sugar, mustard, 1 ½ teaspoons salt, ½ teaspoon pepper and chopped herbs.
Toss together beets and beans with vinaigrette.
Cover and refrigerate at least 2 hours, or up to 2 days.
Before serving toss salad with shallots and garnish with roasted hazelnuts.