Lunch: Beets With Pecorino, Pecans, and Shishito Peppers

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

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
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)

Instructions

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.

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