1 pound French green beans (haricot vert), trimmed
2 teaspoons minced garlic ( 2 cloves )
1 tablespoon grated lemon zest ( 2 lemons )
3 tablespoons minced fresh flat-leaf parsley
3 tablespoons freshly grated Parmesan cheese
2 tablespoons tasted pine nuts
2 1/2 tablespoons good olive oil
Kosher salt and freshly ground black pepper
4 to 5 jarred pickled beets, sliced into strips
Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
For the gremolata, toss the garlic, lemon zest, parsley, Parmesan, and pine nuts in a small bowl and set aside.
When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Add the pickled beet strips and sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve.