Roasted Beets:

1. Preheat the oven to 425 and prepare a baking sheet by lining with parchment paper.
2. To “hasselback” the beets, you’ll need to cut slices into the beets about ⅛–¼ inch thick while ensuring not to cut all the way through. To assist with this, you can place a couple chopsticks at the base of the beet that will stop your knife before slicing all the way through. If you need a visual, watch my reel which demonstrates this process.
3. Once you’ve cut your beets, drizzle with olive oil and sprinkle with salt and pepper.
4. Place in oven for 20 minutes and allow to roast.
5. After 20 minutes, loosely cover with foil to trap steam to assist with cooking through and return to oven for 10-15 minutes. They are done when you can easily pierce them with a knife or fork.

Salad:

1. While beets are cooking, rinse and dry your beet tops. If your beet tops weren’t in the best condition, feel free to substitute your favorite green such as arugula or spinach.
2. Toss with olive oil, salt, pepper, and lemon juice.
3. Set aside.

Dressing:

1. To make dill tahini sauce, combine all ingredients in a mason jar and shaked to combine. Or whisk together in a small bowl. Taste and adjust as needed. 

Serving:

1. To serve, place greens on plate, top with a roasted beet, and drizzle with dill tahini sauce. Enjoy!