Beet Salad with Pecorino, Candied Pecans, and Shishito Peppers

Flipping through a magazine in line at the grocery store (am I the only one who does this?) I came across a recipe for Beets with Pecorino, Pecans, and Shishito Peppers. I thought oh, I can make that. Here is my real-life version. Bon Appétit.

  • 1 large beet scrubbed
  • 4 tablespoons of Red Jalapeno – Fresh Garlic Olive Oil
  • Pike Place Herb n Farm NW
  • 4 sprigs thyme
  • ¼ cup red wine vinegar
  • 10 shishito peppers
  • ⅓ cup candy pecans (recipe below)
  • ¼ small red onion, very thinly sliced
  • Grated Pecorino (for serving)
  • ¼ cup Trader Joes  Orange Peach Mango juice

Instructions: Preheat oven to 400. On a rimmed baking sheet, roast beets for 30- 40 minutes. Once cool, remove skin. Cut into chunks and add to glass bowl with thyme, red onions, and Pike Place Herb n Farm NW. Toss in a large bowl with vinegar, olive oil, and juice. Meanwhile, heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Toss peppers and pecans, with beets and top with Pecorino.

Candied Pecans 

1/2 cup brown sugar
1/4 tsp salt
1/4 tsp ground cinnamon
2 tbsp water
1 cup pecan halves

Instructions: Combine all ingredients except the pecans in a skillet and cook over medium heat for a minute or two, until the sugar dissolves and the mixture is bubbling.
Add the pecans and cook for an additional 3 minutes, stirring to coat the pecans in the glaze.Remove from the heat, and spread the pecans out on parchment paper to let the pecans cool completely.

Processed with MOLDIV


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