Beets With Pecorino, Pecans, and Shishito Peppers
['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', '1/4 cup red wine vinegar', '8 shishito peppers', '1/3 cup pecans', '1/4 small red onion, very thinly sliced', 'Hot chili sesame oil and grated Pecorino (for serving)']
Preheat oven to 400°F. Toss beets with 2 Tbsp. oil in a 13-by-9–inch baking dish; season with salt. 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.
Meanwhile, place peppers on one side of a rimmed baking sheet and pecans on the other side and roast, tossing nuts once, until peppers start to blister and pecans are slightly darkened and fragrant, 6–8 minutes. Let cool; coarsely chop.
Toss peppers, pecans, and onion with beets; season with salt. Drizzle with chili oil and top with Pecorino.
Beets can be roasted 3 days ahead. Cover and chill.
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