Roasted Beets with Chilli, Pecans and Pecorino Recipe

Ingredients:

• 500g beetroots, peeled and sliced into wedges
• 2 red chillies, deseeded and finely chopped
• 50g pecans, roughly chopped
• 50g pecorino cheese, shaved into thin slices
• 2 garlic cloves, crushed
• 2 tbsp olive oil
• 1 tbsp honey
• Sea salt and black pepper, to taste

Method:

1. Preheat oven to 200°C.
2. Put the beetroot wedges in a large roasting tray with the garlic, olive oil, honey, and a pinch of salt and pepper. Toss everything together until everything is evenly coated.
3. Roast the beetroot in the oven for 30-40 minutes until tender and golden.
4. Remove the roasting tray from the oven and stir through the chopped chillies and pecans and roast for another 5 minutes.
5. Serve the roasted beetroot wedges in a plate, sprinkle the shaved Pecorino cheese on top and enjoy!

Verdict:

This dish is a delicious combination of sweet and spicy flavors that goes well with the nutty flavour of pecans and the piquancy of pecorino cheese. Perfect for a side dish or as a light lunch.

Serving suggestion:

Serve this dish with a side of crusty bread, or as a side dish with roasted chicken or grilled steak. Garnish with fresh herbs like parsley or coriander for a pop of color and extra flavor.