5.0
(3)
Your folders
Your folders

Export 8 ingredients for grocery delivery
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.
Your folders

174 viewspeasandcrayons.com
5.0
(5)
10 minutes
Your folders
43 viewspeasandcrayons.com
Your folders

629 viewsplatingsandpairings.com
4.2
(39)
8 minutes
Your folders

700 viewsbonappetit.com
3.7
(173)
Your folders

661 viewscookieandkate.com
4.9
(34)
10 minutes
Your folders

170 viewstastesbetterfromscratch.com
5.0
(5)
5 minutes
Your folders
65 viewstastesbetterfromscratch.com
Your folders

332 viewscooking.nytimes.com
5.0
(5)
Your folders

267 viewswhipandwander.com
5.0
(8)
5 minutes
Your folders

356 viewswhipandwander.com
5.0
(8)
5 minutes
Your folders

343 viewsloveandlemons.com
5.0
(4)
8 minutes
Your folders

212 viewsfoodnetwork.com
4.7
(23)
10 minutes
Your folders

257 viewsspoonforkbacon.com
5.0
(1)
10 minutes
Your folders
74 viewsspoonforkbacon.com
Your folders

285 viewspickledplum.com
5.0
(2)
5 minutes
Your folders

251 viewspickledplum.com
5.0
(2)
5 minutes
Your folders

169 viewsprofusioncurry.com
4.6
(8)
10 minutes
Your folders

59 viewsvegetablerecipes.com
8 minutes
Your folders

26 viewsloveandgoodstuff.com
5.0
(5)
10 minutes