FOOD + ENTERTAINING
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 .
TO MAKE AHEAD : The beets and haricots verts mixture can be refrigerated for up to 2 days . Prepare the shallots shortly before serving .
HOLIDAY 2020 63