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Beets With Pecorino, Pecans & Shishito Peppers

Here's how you make Beets With Pecorino, Pecans & Shishito Peppers
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  • Servings: 4
  • Prep: 10m
  • Cook: 70m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 pounds beets (mixed small or medium size beets, scrubbed)
  • 4 tablespoons olive oil (divided)
  • Kosher salt
  • 4 sprigs thyme
  • 1/4 cup red wine vinegar
  • 56 grams peppers (8 shishito peppers)
  • 1/2 cup pecan nuts
  • 2 ounces red onion (1/4 small onion, thinly sliced)
  • Hot chili sesame soil
  • Pecorino, grated
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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