Plus, they make for spectacular plate presentations because the golden brown side is beautiful. A note on a couple of the other ingredients. Roast whole, unpeeled red beets along with peeled whole shallots in olive oil, salt and pepper in a cast iron pan in the oven for about an hour, tossing occasionally. After the beets have cooled, using food handling gloves, you can simply rub the skin off of the roasted beets. Slice them for service and saut the reserved greens to toss with the other ingredients.
Snap beans means sugar snap peas.
Blanch in salted boiling water for a minute or two and shock in ice water to halt the cooking so as to retain a vibrant green color.