Unusual recipes

Beets with Pecorino, Pecans, and Shishito Peppers

Beets with Pecorino, Pecans, and Shishito Peppers

If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.

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
  • 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 13x9" 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.

  • Do Ahead: Beets can be roasted 3 days ahead. Cover and chill.

Nutritional Content

Calories (kcal) 320 Fat (g) 21 Saturated Fat (g) 2.5 Cholesterol (mg) 0 Carbohydrates (g) 31 Dietary Fiber (g) 9 Total Sugars (g) 21 Protein (g) 6 Sodium (mg) 190Reviews Section

Watch the video: Growing Shishito Chili - Flowers and Pruning (November 2020).