Beets With Pecorino, Pecans, And Shishito Peppers

  1. Preheat oven to 400u0b0F. 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.
  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.
  3. Toss peppers, pecans, and onion with beets; season with salt. Drizzle with chili oil and top with Pecorino.
  4. Beets can be roasted 3 days ahead. Cover and chill.

mixed, olive oil, kosher salt, thyme, red wine vinegar, peppers, pecans, red onion, chili sesame oil

Taken from www.epicurious.com/recipes/food/views/beets-with-pecorino-pecans-and-shishito-peppers (may not work)

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