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.
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
- Prepare large bowl of ice water.
- 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.
- Photo by Andrew Cebulka