Active Time
30 Mins
Total Time
1 Hour 35 Mins
Serves 8 (serving size: about 2/3 cup)

“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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

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