Beets With Pecorino Pecans And Shishito Peppers Recipes

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BEETS WITH PECORINO, PECANS, AND SHISHITO PEPPERS



Beets With Pecorino, Pecans, and Shishito Peppers image

If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.

Provided by Nick Curtola

Categories     Bon Appétit     Beet     Side     Cheese     Chile Pepper     Roast     Winter     Wheat/Gluten-Free     Vegetarian     Vegan     Pescatarian     Paleo     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 9

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
1/4 cup red wine vinegar
8 shishito peppers
1/3 cup pecans
1/4 small red onion, very thinly sliced
Hot chili sesame oil and grated Pecorino (for serving)

Steps:

  • Preheat oven to 400°F. Toss beets with 2 Tbsp. oil in a 13-by-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, 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.
  • 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.
  • Toss peppers, pecans, and onion with beets; season with salt. Drizzle with chili oil and top with Pecorino.
  • Do Ahead
  • Beets can be roasted 3 days ahead. Cover and chill.

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