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!

INGREDIENTS

• 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

PREPARATION

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.