Beets With Pecorino, Pecans & Shishito Peppers

Recipe by:

"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."

Recipe: #29269       March 27, 2018



Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (302.2 g)
  • Calories 340.1
  • Total Fat - 24 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 0 mg
  • Sodium - 325.9 mg
  • Total Carbohydrate - 28.4 g
  • Dietary Fiber - 6.3 g
  • Sugars - 19.2 g
  • Protein - 6.8 g
  • Calcium - 69.6 mg
  • Iron - 2.4 mg
  • Vitamin C - 11.1 mg
  • Thiamin - 0.2 mg

4
Servings
10m
Prep Time
70m
Cook Time
1h 20m
Ready In
 

Step 1

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.

Step 2

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.

Step 3

Toss peppers, pecans, and onion with beets; season with salt. Drizzle whittle oil and top with pecorino.

Step 4

***beets can be roasted 3 days ahead; covered and chilled.

Tips & Variations


No special items needed.

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