“Peaches and sweet peppers are a great combo,” says chef Ana Sortun, “so nectarines and shishitos are, too.” To get a head start, you can roast the beets and peppers a day ahead. Use baby bell peppers if you can’t find shishitos—or if you find them too spicy.

Ana Sortun
This Story Originally Appeared On cookinglight.com

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Greg DuPree

Recipe Summary

active:
30 mins
total:
1 hr 35 mins
Yield:
Serves 8 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Wrap beets in aluminum foil. Roast at 350°F until tender, about 1 hour; let cool. Rub off skins with a paper towel. Cut beets into wedges.

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  • While beets cool, coat shishitos with cooking spray. Spread onto a baking sheet, and roast at 350°F until slightly blistered and almost collapsed, about 14 minutes.

  • Whisk together oil, lemon juice, salt, oregano, and red pepper in a large bowl. Add beet and nectarine wedges; toss gently to coat. Arrange on a platter. Top with shishitos, almonds, feta, and mint.

Nutrition Facts

169 calories; fat 12g; saturated fat 2g; protein 4g; carbohydrates 14g; fiber 4g; sugars 9g; added sugar 0g; sodium 218mg; calcium 0 7% DV; potassium 0 11% DV.
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