Roasted Beets and Charred Green Beans | Peachy the Magazine

Ingredients

• 3 pounds small to medium-sized red beets
• 8 thyme springs
• 5 tablespoons extra-virgin olive oil, divided
• 2 ½ teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• ½ cup plus 2 tablespoons grapeseed oil, divided
• 1 pound haricots verts, trimmed, divided
• ¼ 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