Beets With Pecorino, Pecans & Shishito Peppers
Created by ellie on March 27, 2018
- Servings: 4
- Prep Time: 10m
- Cook Time: 70m
- Recipe #29269
Ingredients
- 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
How to Make
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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.
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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.
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Step 3: Toss peppers, pecans, and onion with beets; season with salt. Drizzle whittle oil and top with pecorino.
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Step 4: ***beets can be roasted 3 days ahead; covered and chilled.
Nutritional Facts
- 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