Beets With Pecorino, Pecans, and Shishito Peppers

From the kitchen of Carly

Roasted beets get a sharp, savory lift from pecorino and chili sesame oil, while charred shishito peppers and toasted pecans add welcome texture and heat. Thinly sliced red onion brightens the whole plate. Simple, satisfying, and deeply flavored.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed
  • 14 tablespoons olive oil, divided, plus more for drizzling
  • 1Kosher salt
  • 14 sprigs thyme
  • 11/4 cup red wine vinegar
  • 18 shishito peppers
  • 11/3 cup pecans
  • 11/4 small red onion, very thinly sliced
  • 1Hot chili sesame oil and grated Pecorino (for serving)

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.

  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.