Name: Beets with Pecorino, Pecans, and Shishito Peppers
Yield: 4 Servings
Ingredients: 2 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed; 4 tablespoons olive oil, divided, plus more for drizzling; Kosher salt; 4 sprigs thyme; ¼ cup red wine vinegar; 8 shishito peppers; ⅓ cup pecans; ¼ small red onion, very thinly sliced; Hot chili sesame oil and grated Pecorino (for serving)

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Alex Lau

If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.

Recipe notes