Beets with Pecorino, Pecans, and Shishito Peppers

Name: Beets with Pecorino, Pecans, and Shishito Peppers
Ingredients: 2 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed; 4 tablespoons olive oil, divided, plus more for drizzling; Kosher salt; 4 sprigs thyme; ¼ cup red wine vinegar; 8 shishito peppers; ⅓ cup pecans; ¼ small red onion, very thinly sliced; Hot chili sesame oil and grated Pecorino (for serving)

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www.bonappetit.com

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Servings: 4

Author : Nick Curtola

beet shishito pepper pecan

Beets with Pecorino, Pecans, and Shishito Peppers

Ingredients

Remove All · Remove Spices · Remove Staples

2 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed4 tablespoons olive oil, divided, plus more for drizzlingKosher salt4 sprigs thyme¼ cup red wine vinegar8 shishito peppers⅓ cup pecans¼ small red onion, very thinly slicedHot chili sesame oil and grated Pecorino (for serving)

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Instructions

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Step 1

Preheat oven to 400°. Toss beets with 2 Tbsp. oil in a 13x9" baking dish; season with salt. Add thyme and ¼ cup water. Cover with foil and roast beets until a paring knife slips easily through flesh, 60–75 minutes. Let cool slightly, then rub skins from beets with paper towels; cut into 1" pieces. Toss in a large bowl with vinegar and 2 Tbsp. 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 peppers start to blister and pecans are slightly darkened and fragrant, 6–8 minutes. Let cool; coarsely chop.

Step 3

Toss peppers, pecans, and onion with beets; season with salt. Drizzle with chili oil and top with Pecorino.

Step 4

Do Ahead: Beets can be roasted 3 days ahead. Cover and chill.