The original recipe for this dish is from innatthecrossroads.com. The only thing I did different was serve it warm. I love beets. Being Polish, how could I not. I never would have thought to pair them with green beans but it makes sense. Beets are sweet and earthy, green beans are crisp and bright. This is a fantastic side dish that besides going well with fish, you could pair with any roast meat.
2 large beets, washed and peeled
2 Tablespoons olive oil
3 teaspoons chopped thyme
2 red onions, thickly sliced
1/4 lb. green beans, trimmed and cut to 3-inch lengths
1/4 cup water
1 Tablespoon balsamic vinegar
1. Preheat oven to 400F. Take a look at the rest of the recipe and get your timing right so you can get each veg into the oven on time.
2. Wrap beets in foil, and place directly on the oven rack. Roast for 1 hour or until they can be pierced easily with a knife. Quarter them. Transfer to a large bowl. Toss with 1 teaspoon olive oil, 1 teaspoon thyme, salt and pepper.
3. Place onion rings on a baking sheet. Toss with olive oil, 1 teaspoon thyme, salt, and pepper. Roast 10 minutes. Turn and roast for another 10 minutes. Transfer to a the bowl with the beets.
4. Place green beans on the baking sheet and drizzle with the remaining olive oil, a bit of water, 1 teaspoon thyme, and salt and pepper. Cover with foil and roast until almost crisp-tender, about 14 minutes. Uncover and continue to roast until water evaporates, about 5 minutes. Transfer to the bowl of beets and onions.
5. Combine all of your roasted vegetables and drizzle with balsamic vinegar. Season to taste with salt and pepper.
The wedding feast began with a thin leek soup, followed by a salad of green beans, onions and beets…
-A Storm of Swords