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Beets With Pecorino, Pecans, and Shishito Peppers

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant vegetarian salad celebrate the earthy sweetness of roasted beetroot, elevated with a sophisticated blend of textures and punchy flavours. By roasting mixed varieties like Chioggia or golden beets in foil, the vegetables steam in their own juices, resulting in a tender, concentrated flavour that pairs beautifully with the sharp red wine vinegar dressing. It is a colourful, seasonal dish that works equally well as a light lunch or a sophisticated side for a dinner party.

The addition of charred shishito peppers and toasted pecans provides a lovely crunch and a gentle heat, while the salty Pecorino adds a rich, savoury finish. You can prepare the beets up to three days in advance and keep them chilled, making this an excellent option for stress-free entertaining. Serve with a final drizzle of hot chilli sesame oil for a modern, flavourful twist.

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Ingredients for Beets With Pecorino, Pecans, and Shishito Peppers

  • 900g mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed

  • 60ml olive oil, divided, plus more for drizzling

  • Kosher salt

  • 4 sprigs thyme

  • 60ml red wine vinegar

  • 8 shishito peppers

  • 50g pecans

  • 1/4 small red onion, very thinly sliced

  • Hot chilli sesame oil and grated Pecorino (for serving)

How to make Beets With Pecorino, Pecans, and Shishito Peppers

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Preheat oven to 204°C. Toss beets with 2 tablespoons oil in a 13-by-9–inch baking dish; season with salt. Add thyme and 60ml 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 tablespoons 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 chilli oil and top with Pecorino.

Beets can be roasted 3 days ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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