I’m putting the “green” back in green bean casserole!
Are you with me? I sure hope so. Because you know that traditional green bean casserole that everyone goes crazy for at Thanksgiving? Well, it’s not really my thing.
Up until a couple years ago, I had never even actually tried it. It’s not a dish that my family makes and serves. So it wasn’t until I was older and out on my own that I had the opportunity to eat it at a Friendsgiving.
I must admit it was tasty. I did like it. And I might have even had two servings. Salty, creamy, fatty. What’s not to love, right? But I don’t think it will ever become a fixture on my Holiday table. I prefer my green beans super fresh and crunchy. Not covered in condensed soup.
So today, I’m sharing this recipe for Green Beans and Golden Beets with Tarragon and Almonds. And my hope is that some of you out there on the internet might be feeling the same way as me about green bean casserole. And you might be itching for a lighter Thanksgiving side dish.
I love this recipe for the Holidays for a couple of different reasons. First, it’s both vegan and gluten free, making it safe to eat for probably most of your dinner guests. Second, I think it’s just as delicious served warm or at room temperature, taking some of the pressure off of timing out all your dishes perfectly. And third, you can do some of the prep work in advance (roasting the beets), saving you precious minutes on the big day.
So the beets. Yes, they do take a long time to roast. But I like to roast them whole, because I think it preserves some of the brightness (both in terms of color and flavor) of the flesh. As I mentioned above, you can definitely do this part the night before. But wait to slice them until you’re ready to serve the dish. You can use red beets, if you prefer, but I love the sunny, Fall-like hue of golden beets for Thanksgiving.