Roasted Golden Beets and Green Beans with Tarragon
Roasted golden beets and crisp green beans come together in this bright, herbaceous side dish. Sweet caramelized beets pair with tender green beans, while fresh tarragon and toasted almonds add herbal complexity and textural contrast. The red wine vinegar provides a sharp acidic note that balances the earthy vegetables. Serve warm or at room temperature as a vegetable side for weeknight dinners or alongside grilled proteins at summer gatherings. This version keeps the vegetables' natural sweetness as the star, letting gentle roasting and fresh herbs shine.
Ingredients
- 1 lb golden beets, peeled and trimmed, medium sizedred or striped beets1:1earthy
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- 2 tablespoon extra-virgin olive oil, divided
- 1 tsp salt, divided
- 1 tsp black pepper, divided
- 1 lb green beans, trimmed
- ½ tablespoon red wine vinegar
- ¼ cup sliced almonds
- 1 tablespoon fresh tarragon, roughly chopped, or 1-2 tablespoons
Instructions
- 1
Preheat oven to 425 degrees.
- 2
Tear off a large piece of aluminum foil and fold in half to double. Place beets on foil, drizzle with 1 tablespoon olive oil, sprinkle with half the salt and pepper. Fold foil edges to create a sealed packet.
- 3
Place beet packet directly on oven rack and roast until easily pierced with a paring knife, about 50-60 minutes.
- 4
Meanwhile, toss green beans with remaining olive oil, salt, and pepper on a rimmed baking sheet.
- 5
Roast green beans for 10-12 minutes until tender.
- 6
Remove beet packet from oven and let cool slightly. Once cool enough to handle, slice into wedges.
- 7
Transfer green beans and beets to a serving platter. Sprinkle with red wine vinegar, then top with almonds and tarragon. Serve warm or at room temperature.
Tips
Roast beets and green beans on separate racks or stagger timing since beets need 50-60 minutes while green beans cook in 10-12 minutes.
For deeper color and caramelization, increase oven temperature to 450 degrees, checking beets at 45 minutes to avoid overcooking.
Toast almonds in a dry skillet over medium heat for 2-3 minutes before adding for enhanced nutty flavor.
Good to Know
Transfer cooled leftovers to an airtight container and refrigerate for 2-3 days. May be served cold or reheated gently.
Prepare through step 6 up to 1 day ahead. Store beets and green beans separately in airtight containers. Assemble with vinegar, almonds, and tarragon just before serving.
Serve warm or at room temperature as a vegetable side alongside grilled chicken, fish, or roasted meats. Also works well as part of a composed salad plate.
Common Mistakes
Do not skip folding the foil packet tightly to avoid drying out beets.
Do not roast green beans too long to avoid mushy texture; check at 10 minutes.
Do not add tarragon until serving to preserve its fresh, delicate flavor.
Substitutions
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FAQ
Can I prepare the vegetables ahead of time?
Yes, roast both vegetables up to 1 day ahead and store separately in airtight containers in the refrigerator. Add the vinegar, almonds, and fresh tarragon just before serving to maintain brightness and texture.
What if I only have dried tarragon on hand?
Use 1 teaspoon dried tarragon instead of fresh. Add it during roasting for better flavor development, or sprinkle over the finished dish. Dried tarragon is more concentrated, so use less than the fresh amount.
How long can I keep leftovers?
Store covered in the refrigerator for 2-3 days. The vegetables soften slightly over time but remain edible. Reheat gently in a low oven or serve cold as part of a salad.