Roasted Beets and Charred Green Beans (Haricots Verts)

Directions

• Prepare the beets:
• Preheat oven to 350°. Toss together beets, thyme sprigs, 3 tablespoons olive oil, ½ teaspoon salt, and ¼ 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.
• Prepare the haricots verts:
• 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 ½ teaspoon salt and ¼ teaspoon pepper.
• Prepare the salad:
• Toss together beets, haricots verts, vinegar, sugar, mustard, oregano, chopped thyme, and remaining 2 tablespoons olive oil. Season with remaining 1 ½ teaspoons salt and remaining ½ teaspoon pepper. Cover and refrigerate at least 2 hours or up to 2 days.
• Before serving:
• Stir together shallots and remaining ½ 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.