Best Beets With Pecorino Pecans And Shishito Peppers Recipes

Beets With Pecorino, Pecans, and Shishito Peppers image

Provided by Nick Curtola

Yield Serves 4

Number Of Ingredients 9

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)

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 image

Provided by Diana Adcock

Categories Vegetable

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 8

10 ounces washed beet greens
1 tablespoon butter
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 lb beets or 1 (16 ounce) can cooked beets, drained and chopped
1 lemon, juice of
salt
ground black pepper

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.