Beets With Pecorino, Pecans, and Shishito Peppers
A colorful and flavorful dish featuring roasted beets tossed with blistered shishito peppers, toasted pecans, and red onion, finished with chili oil and pecorino cheese. The combination of earthy beets, spicy peppers, crunchy nuts, and sharp cheese creates a sophisticated side dish.
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
- •1 to taste Kosher salt
- •4 sprigs thyme
- •¼ cup red wine vinegar
- •8 whole shishito peppers
- •⅓ cup pecans
- •¼ whole small red onion
- •1 to taste Hot chili sesame oil and grated Pecorino
Cooking Instructions
- 1.
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.
75 min
- 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.
8 min
- 3.
Toss peppers, pecans, and onion with beets; season with salt. Drizzle with chili oil and top with Pecorino.
5 min
- 4.
Beets can be roasted 3 days ahead. Cover and chill.
