This recipe is an updated green bean side dish that is not only quick and easy, but also healthy. Perfect for the holiday dinner table, especially Thanksgiving.
1 lb fresh green beans, ends trimmed
2–3 medium sized beets, peeled and cubed into 1” squares
1–2 tbsp olive oil plus more for drizzling if needed
2 ounces goat cheese
2 tbsp of pistachios, roughly chopped
salt and pepper to taste
Preheat oven to 400 degrees.
Line a baking sheet with aluminum foil or parchment paper, and lay out cubed beets. Drizzle with olive oil and salt and pepper, then toss to evenly coat.
Roast for 30 minutes or until fork tender.
While the beets are roasting, add water to a medium sauce pan and stir in a generous amount of kosher salt until water tastes like salt water.
Bring to a boil then add the green beans. Cook for 3-4 minutes, pulling at a green bean and tasting for doneness before pulling off the heat. Bean should be cooked but still crisp.
When beans are done, remove from heat, drain and rinse with cool water to stop the cooking process.
When beets are done, remove from oven, then add green beans to baking sheet and if need be toss with additional olive oil, salt & pepper to taste so that all vegetables are coated with a bit of olive oil.
Transfer to a serving dish and sprinkle on goat cheese and pistachios.
If you’d like to roast beets and green beans together, follow same directions for roasting beets as above, but at the 10 minute cooking mark, add in the green beans and toss together with the beets to coat with olive oil, drizzling on a bit more if need be. Roast for an additional 20 minutes.
Keywords: fresh green bean recipe, healthy green bean dish, bean dish vegetarian