Beets With Pecorino Pecans And Shishito Peppers Recipes
BEETS WITH PECORINO, PECANS, AND SHISHITO PEPPERS
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
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.
BEET GREENS WITH BEETS
When making this dish from your garden or store bought greens, chooose only the young leaves and discard the older, tougher leaves. I like a shake or two of hot pepper flakes.
Provided by Diana Adcock
Categories Vegetable
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot bring lightly salted water to boil.
- Add the greens and cook to just limp-about 3 minutes.
- Drain well and chop.
- Melt the butter in a skillet, add the garlic, ginger, and greens and saute 1-2 minutes.
- Stir in the chopped beets, lemon juice, and salt and pepper to taste.
- Heat through, about 2 minutes and turn into a serving bowl.
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