Roasted Beets & Charred Green Beans
Roasted Beets and Charred Green Beans...salad or side dish? Served cold or warm? Don't you love a dish with options?
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Cooking tools:
- Cast iron skillet
- Roasting pan
- Baking dish
- Slotted spoon
- Saucepan
- Mixing bowl
- Oven
- Stove
- Aluminum foil
- Paper towel
- Plate
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Refrigerator
Ingredients
- 3 pounds small to medium-size red beets
- 8 thyme sprigs
- 5 tbsp extra-virgin olive oil, divided
- 2 & 1/2 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 1/2 cup plus 2 tbsp grapeseed or canola oil, divided
- 1 pound haricots verts, trimmed, divided (can substitute smaller green beans)
- 1/4 cup apple cider vinegar
- 2 tbsp granulated sugar
- 1 tbsp whole-grain mustard
- 1 tbsp finely chopped fresh oregano
- 2 tsp chopped fresh thyme
- 2 large shallots, thinly sliced
- Roasted hazelnuts, for garnish
- Chopped fresh flat-leaf parsley, for garnish
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