烤甜菜和烧焦的Gre考试en Beans

预热烤箱至350°F。将甜菜，百里香小树枝，3汤匙橄榄油，1/2茶匙盐和1/4茶匙胡椒粉一起扔在一起。用铝箔紧紧盖住。烘烤预热的烤箱，直到甜菜变软，约1小时15分钟。取下箔纸，静置直至足够冷却以处理。将冷却甜菜剥，然后切成楔子。丢弃百里香小树枝。

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 1/2 teaspoon salt and 1/4 teaspoon pepper.

Toss together beets, haricots verts, vinegar, sugar, mustard, oregano, chopped thyme, and remaining 2 tablespoons olive oil. Season with remaining 1 1/2 teaspoons salt and remaining 1/2 teaspoon pepper. Cover and refrigerate at least 2 hours or up to 2 days.

一起搅拌葱，剩余的1/2杯葡萄籽油在一个小锅中。用中高的烹饪，偶尔搅拌，直到金黄色和酥脆，大约15分钟。用开槽的勺子将油炸葱转移到纸巾上以排干。顶级沙拉和炸葱；用榛子和欧芹装饰。