![Roasted Beets and Charred Green Beans](https://cdn.statically.io/img/www.foodandwine.com/thmb/OV_2DjQyRLASLwpdPLQrL1wdd3I=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/roasted-beets-and-charred-green-beans-XL-RECIPE1118-20463ab6bbca48ada2e82c18fad60094.jpg)
Ingredients
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3 pounds small to medium-size red beets
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8 thyme sprigs
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5 tablespoons extra-virgin olive oil, divided
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2 1/2 teaspoons kosher salt, divided
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1 teaspoon black pepper, divided
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1/2 cup plus 2 tablespoon grapeseed oil, divided
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1 pound haricots verts, trimmed, divided
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1/4 cup apple cider vinegar
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2 tablespoons granulated sugar
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1 tablespoon whole-grain mustard
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1 tablespoon finely chopped fresh oregano
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2 teaspoons chopped fresh thyme
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2 large shallots, thinly sliced on a mandoline
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Roasted hazelnuts, for garnish
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Chopped fresh flat-leaf parsley, for garnish
Directions
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Preheat oven to 350°F. Toss together beets, thyme sprigs, 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a roasting pan or baking dish; cover tightly with aluminum foil. Bake in preheated oven until beets are tender, about 1 hour and 15 minutes. Remove foil, and let stand until cool enough to handle. Peel cooled beets, and cut into wedges. Discard thyme sprigs.
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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. Cook, stirring often, until tender-crisp, about 3 minutes. Transfer to a plate. Repeat process with 1 tablespoon grapeseed oil and remaining haricots verts. Sprinkle beans with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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Toss together beets, haricots verts, vinegar, sugar, mustard, oregano, chopped thyme, and remaining 2 tablespoons olive oil. Season with remaining 1 1/2 teaspoons salt and remaining 1/2 teaspoon pepper. Cover and refrigerate at least 2 hours or up to 2 days.
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Stir together shallots and remaining 1/2 cup grapeseed oil in a small saucepan. Cook over medium-high, stirring occasionally, until golden brown and crisp, about 15 minutes. Using a slotted spoon, transfer fried shallots to paper towels to drain. Top salad with fried shallots; garnish with hazelnuts and parsley.