Green Beans and Beets with Citrus

Green Beans and Roasted Beets with Citrus
from The Local Palate Test Kitchen

From the turkey to the trimmings, we have your Southern thanksgiving table all set with a lighter version to the traditional green beans: add hints of citrus and earthy flavors of beets.

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8 servings

  • 4 cups baby green beans (haricot verts)
  • 2 tablespoons olive oil
  • ¼ cup minced shallots
  • 2 small beets, roasted and chopped
  • 1 tablespoon chopped fresh thyme
  • Zest of 1 orange
  • Salt and pepper 
  1. Prepare large bowl of ice water.
  2. Fill large pot halfway with salted water and place over medium heat. Bring to boil, then add green beans. Cook until tender, approximately 3 minutes. Drain, then place in ice water to stop cooking. Once cool, drain again.
  3. Drizzle olive oil into large sauté pan over medium heat, then add shallots. Cook until translucent, then add green beans, beets, thyme, and orange zest. Toss to combine.
  4. Season to taste with salt and pepper and serve warm.
  • Photo by Andrew Cebulka

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