March 27, 2018
Side Dishes, Nuts/Seeds, Pecan,
Vegetables, Beet, Peppers, Oven Roast, Gluten-Free, Heart Healthy, High Fiber, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"Recipe source: Bon appetit (March 2016)
If using different types of beets if helps to separate them when roasting and tossing to keep the colors from bleeding."
Preheat oven to 400 degrees F. Toss beats with 2 tablespoons oil in a 13 x 9 inch baking dish; season with salt. Add thyme and 1/4 cup water. Cover with foil and roast beets until a paring knife slips easily through flesh (60-75 minutes). Let cool slightly, hen rub skins from beets with paper towels, cut into 1 inch pieces. Toss in a large bowl with vinegar and 2 tablespoons 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 papers start to blister and pecans are slighted darkened and fragrant (6-8 minutes). Let cool and then coarsely chop.
Toss peppers, pecans, and onion with beets; season with salt. Drizzle whittle oil and top with pecorino.
***beets can be roasted 3 days ahead; covered and chilled.
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