Recipe: <!-- -->Haricots Verts with Pickled Shallots<!-- -->

Ingredients

• 4 large shallots, thinly sliced crosswise
• 1/2 cup red wine vinegar
• 1 small red beet, thinly sliced
• 3 tablespoons sugar
• 1 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil, divided
• 1/4 cup slivered almonds
• 1/2 cup fresh-squeezed orange juice
• 1 teaspoon chopped fresh thyme leaves
• 1 medium shallot, finely chopped
• 2 tablespoons sherry vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon unsalted butter
• 1 pound haricot verts, trimmed
• 2 Fresno chiles, thinly sliced (optional)