Charred Green Bean and Roasted Beet Salad

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

  • kosher salt

  • 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


  1. Preheat oven to 375°F.

  2. 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.

  3. Bake until beets are tender, about 35 minutes. Let stand to cool slightly. Discard thyme sprigs.

  4. Heat 1 tablespoon grapeseed oil in a large cast-iron skillet over high until smoking.

  5. Add half of the haricots verts in an even layer.

  6. Cook without stirring, until charred on one side, about 2 minutes.

  7. Continue to cook, stirring often until tender, yet crisp, about 3 minutes.

  8. Transfer to a plate.  Repeat with remaining haricots vert.

  9. Sprinkle cooked haricots verts with ½ teaspoon salt and ¼ teaspoon pepper.

  10. In a separate bowl, mix vinegar, 2 tablespoons EVOO, sugar, mustard, 1 ½ teaspoons salt, ½ teaspoon pepper and chopped herbs.

  11. Toss together beets and beans with vinaigrette.

  12. Cover and refrigerate at least 2 hours, or up to 2 days.

  13. Before serving toss salad with shallots and garnish with roasted hazelnuts.

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