Best Beets With Pecorino Pecans And Shishito Peppers Recipes

Beet Risotto with Pecorino image

Provided by Guy Fieri

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
1/3 cup minced shallots
Kosher salt and freshly ground black pepper
2 cups arborio rice
1 clove garlic, minced
1 cup red wine
4 cups fresh red beet juice
1 1/2 cups vegetable stock
2 tablespoons unsalted butter
1/2 cup finely grated pecorino, plus extra for garnish
Roasted Red Beets, recipe follows
2 tablespoons finely chopped fresh chives
4 to 5 red beets, washed of excess dirt
2 tablespoons extra-virgin olive oil
3 cloves garlic, roughly chopped
1 sprig fresh rosemary
Kosher salt and freshly ground black pepper

Steps:

Add the oil and shallots to a large, high-sided saute pan over medium heat. Sprinkle with a pinch of salt, then cover and sweat (do not caramelize) for 2 to 3 minutes. Add the rice and toast for about 5 minutes, stirring to coat the grains with oil. Add the garlic and cook, stirring, until aromatic. Deglaze the pan with the red wine.
Meanwhile, in a medium saucepan, warm the beet juice and vegetable stock. Slowly add the beet juice mixture to the risotto pan, one ladle at a time, stirring and adding ladlefuls only once the previous has been absorbed. Cook in this manner until the rice is tender and all the liquid has been added, 30 to 40 minutes.
Stir in the butter and then the pecorino. Taste for seasoning and adjust as needed. Serve garnished with Roasted Red Beets, more pecorino, and chives.
Preheat the oven to 350 degrees F. Place the beets in the center of a large piece of foil and drizzle with the olive oil. Add the garlic, rosemary and some salt and pepper. Crimp the edges of the foil together to seal. Roast until tender, 40 minutes. When cool enough to handle, remove the skins and cut the beets into dice.

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.