Instructions

• Position a rack in the center of the oven and heat to 400°F.
• Position each beet on a sheet of aluminum foil and enclose in a packet leaving the top open. To each packet add 1 tsp. of the oil, 1 sprig of thyme, 2 Tbs. water, and season generously with salt and pepper. Seal the tops and transfer them to a large rimmed baking sheet. Roast the beets until they become tender when poked with a fork, 45 to 60 minutes. Remove from the oven to cool. When cool to the touch, peel the beets and cut each beet into 1-inch wedges.
• Meanwhile, toss 8 carrots, 2 Tbs. of the oil, the remaining 4 thyme sprigs, salt and pepper on another large rimmed baking sheet. Roast until the carrots are tender, but still firm, 20 to 25 minutes. Remove from the oven and let cool to room temperature.
• In a 2- to 3-quart saucepan, combine the fermented beans, the celery, onion, and remaining carrot with just enough water to cover the beans by about 1-inch. Bring to a boil, then reduce to a simmer and cook until tender, 30 to 35 minutes. Remove from the heat and let cool to room temperature. Strain the beans and discard the celery, onion, and carrot.
• In a small bowl, combine the sour cream and 2 tsp. of the lime juice, sugar, and 1/4 tsp. salt.
• In a large bowl, combine the roasted vegetables, beans, the remaining 2 Tbs. oil, and 3 Tbs. plus 1 tsp. lime juice, Aleppo pepper, sesame oil, and 1/4 tsp. salt. Season to taste with more salt, pepper, and sesame oil. Transfer to a large serving platter and dollop evenly with heaping tablespoons of the sour cream mixture. Garnish with the sesame seeds and mint leaves.