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.
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.
Season to taste with salt and pepper and serve warm.