Haricots Verts with Pickled Shallots

For the pickled shallots: Add sliced shallots to a nonreactive metal bowl. Combine ¾ cup water, vinegar, beet, sugar and salt in a small saucepan and bring to a boil over medium heat; stir until salt and sugar are dissolved. Pour brine over shallots and allow to stand at room temperature until cooled. Recipe makes 1 cup pickled shallots. Refrigerate any leftovers for up to two weeks.

For the vinaigrette: Heat olive oil in a 10-inch stainless steel skillet over medium heat until shimmering; add almonds and cook stirring frequently, until golden, about 4–5 minutes. Add orange juice and thyme; increase heat to medium-high and simmer until thickened, about 4 minutes. Turn the heat off and stir in the shallot, sherry vinegar, and salt and pepper; transfer to a small bowl and wipe out the skillet.

For assembly: Heat butter in the skillet over medium-high heat. When the butter has melted, add the beans to the skillet. Using tongs, distribute them in an even layer; cover and cook until the beans are bright green and still crisp, about 3 minutes.

Uncover and increase heat to high; season with salt and pepper. Cook until beans are tender and just starting to brown, 2–3 minutes, using tongs to occasionally move beans around. Transfer beans to a serving dish, pour the vinaigrette over and toss to combine. Top with pickled shallots and Fresno chiles (if using) and serve immediately.