Beets With Pecorino, Pecans & Shishito Peppers
Recipe: #29269
March 27, 2018
Categories: Side Dishes, Pecan, Beet, Peppers, Oven Roast, Gluten-Free, Heart Healthy, High Fiber, Low Cholesterol, No Eggs, Non-Dairy Vegan, Vegetarian, more
"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."
Ingredients
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
Step by Step Method
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
No special items needed.