“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


Greg DuPree

Recipe Summary

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


Ingredient Checklist


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.

  • 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.