Best 2 Beets With Pecorino Pecans And Shishito Peppers Recipes
**Beets with Pecorino, Pecans, and Shishito Peppers: A Symphony of Flavors**
Indulge in a culinary delight with our vibrant and flavorful roasted beet salad, a harmonious blend of earthy sweetness, nutty crunch, and a touch of heat. Roasted beets, known for their vibrant hues and natural sweetness, take center stage, complemented by toasted pecans, adding a delightful crunch and nutty flavor. Pecorino cheese, with its sharp and salty notes, provides a delightful contrast, while blistered shishito peppers bring a subtle hint of heat and a smoky aroma. Dressed in a tangy lemon-honey vinaigrette, this salad offers a delightful balance of flavors, textures, and colors, making it a perfect side dish or a light and refreshing meal. Additionally, the article features a collection of tempting recipes, including a delightful beet and goat cheese tart, a hearty and flavorful beef stew with beets, and a refreshing beet and orange salad.
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.
Tips:
- Selecting Beets: Choose firm, smooth beets that are deep red in color and about the size of a golf ball. Avoid beets that have any blemishes or bruises.
- Roasting Beets: To roast beets, preheat oven to 400°F (200°C). Trim the tops and roots of the beets, then toss them with olive oil, salt, and pepper. Wrap the beets in foil and roast for 45 minutes to 1 hour, or until tender when pierced with a fork.
- Cooking Shishito Peppers: Heat a large skillet over medium-high heat. Add the shishito peppers and cook, stirring occasionally, until they are blistered and slightly charred, about 5 minutes. Remove from heat and set aside.
- Preparing Pecorino and Pecan Topping: In a small bowl, combine grated Pecorino Romano cheese, chopped pecans, and a pinch of salt and pepper. Set aside.
- Assembling the Salad: Arrange the roasted beets, cooked shishito peppers, and crumbled goat cheese on a serving platter. Drizzle with a balsamic vinegar reduction and sprinkle with the Pecorino and pecan topping. Serve immediately.
Conclusion:
This recipe for Roasted Beets with Pecorino, Pecans, and Shishito Peppers is a delicious and easy-to-make side dish that is perfect for any occasion. The combination of roasted beets, blistered shishito peppers, creamy goat cheese, and a tangy balsamic vinegar reduction creates a dish that is both flavorful and visually appealing. This salad is also a great way to get your daily dose of fruits and vegetables.
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