Skip to main content
Epicurious
Bon Appétit

Beets With Pecorino, Pecans, and Shishito Peppers

By Nick Curtola

4.4

(2)

Image may contain Dish Food Meal Seafood Animal and Sea Life
Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski

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

Recipe information

  • Yield

    Serves 4

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)

Preparation

  1. Step 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.

    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.

  2. Do Ahead

    Step 4

    Beets can be roasted 3 days ahead. Cover and chill.

Nutrition Per Serving

Calories (kcal) 320 Fat (g) 21 Saturated Fat (g) 2.5 Cholesterol (mg) 0 Carbohydrates (g) 31 Dietary Fiber (g) 9 Total Sugars (g) 21 Protein (g) 6 Sodium (mg) 190
TagsBeetRoot VegetableVegetableShishito PepperPecanNutPecorinoCheeseDairySideDinnerGluten FreeVegetarianEasyRoastBon Appétit

See Related Recipes and Cooking Tips

Read More
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Yogurt and Cucumber Soup
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.