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Beets with Pecorino and Shishito Peppers

Dec 10th 2021

Beets with Pecorino and Shishito Peppers

If using different types of beets, separate them when roasting to keep the colors from bleeding. Try this new recipe of ours using pHresh Superblends! You’ll never regret this!


  • 2 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed
  • 2 tbsp. pHresh Superblends
  • 4 tablespoons olive oil, divided, plus more for drizzling
  • 4 sprigs thyme
  • 1/4 cup red wine vinegar
  • Himalayan salt
  • 8 shishito peppers
  • 1/4 small red onion, very thinly sliced
  • Hot chili sesame oil and grated Pecorino (for serving)


  1. Preheat the oven to 400°. Toss beets with 2 Tbsp. oil in a 13x9" baking dish; season with salt and pHresh Superblends. 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.
  2. Meanwhile, place peppers on one side of a rimmed baking sheet, 6–8 minutes. Let cool; coarsely chop.
  3. Toss peppers, 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.

As easy as 1-2-3! You can already savor this nutritious recipe! Made it more special with pHresh Superblends!

Did you know?

pHresh Superblends is made with all certified organic Apples, Beets, Carrots, Lemon, Ginger, and Turmeric all grown in the USA. Each serving when prepared with water or ice is only 50 calories. Isn’t it perfect for you and your family?