Beets with Pecorino, Pecans, and Shishito Peppers

Beets with Pecorino, Pecans, and Shishito Peppers

Source: bonappetit

INGREDIENTS

  • 2 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed
  • 4 tablespoons olive oil, divided, plus more for drizzling
  • Kosher salt
  • 4 sprigs thyme
  • ¼ cup red wine vinegar
  • 8 shishito peppers
  • ⅓ cup pecans
  • ¼ small red onion, very thinly sliced
  • Hot chili sesame oil and grated Pecorino (for serving)

RECIPE PREPARATION

  • Preheat oven to 400°. Toss beets with 2 Tbsp. oil in a 13×9″ baking dish; season with salt. Add thyme and ¼ cup water. Cover with foil and roast beets until a paring knife slips easily through flesh, 60–75 minutes. Let cool slightly, then rub skins from beets with paper towels; cut into 1″ pieces. Toss in a large bowl with vinegar and 2 Tbsp. oil; season with salt.
  • Meanwhile, place peppers on one side of a rimmed baking sheet and pecans on the other side and roast, tossing nuts once, until peppers start to blister and pecans are slightly darkened and fragrant, 6–8 minutes. Let cool; coarsely chop.
  • Toss peppers, pecans, and onion with beets; season with salt. Drizzle with chili oil and top with Pecorino.

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