Roasted Beets and Charred Green Beans

• ·1½ lb red beets, scrubbed
• ·1½ lb golden beets, scrubbed
• ·1½ lb green beans, trimmed
• ·4 tbsp olive oil, divided
• ·1 large orange, zested and juiced
• ·2 tbsp sherry vinegar or lemon juice
• ·1 tsp honey
• ·1 tsp Dijon mustard
• ·2 tbsp chopped fresh dill or parsley
• ·1 tsp kosher salt

Roast and peel the beets

1. 1

   Heat the oven to 400°F. Wrap the red and golden beets in separate foil packets with a splash of water and 1 tablespoon olive oil total.

2. 2

   Roast 50 to 70 minutes depending on size, until a knife slides in with no resistance.

3. 3

   While still warm, slip off the skins with a paper towel — warm beets peel in seconds, cold beets fight you.

4. 4

   Cut into wedges and dress the red and golden beets in separate bowls with a third of the vinaigrette each.

Keep the colors clean

1. 1

   Roast, peel, cut and dress red beets separately from golden ones, and always cut the golden beets first on a clean board.

2. 2

   Rub the cutting board with a little oil before cutting red beets, and wash it immediately afterward.

3. 3

   Combine everything only on the serving platter, laying the beans down first and tucking the beets in beside them.

Char the beans

1. 1

   Whisk the orange zest and juice, vinegar, honey, mustard, salt and remaining olive oil into a vinaigrette.

2. 2

   Stovetop: heat a large cast-iron skillet until nearly smoking, add the beans in a single layer with a teaspoon of oil, and leave them undisturbed 2 to 3 minutes until blistered. Toss and repeat, working in batches, 6 to 7 minutes total.

3. 3

   Oven: spread on a preheated sheet pan and roast at 475°F for 12 to 14 minutes, tossing once.

4. 4

   Toss the hot beans with the remaining vinaigrette and the herbs, then arrange on the platter with the beets.