1 kg baby red and yellow beets
3 tbsp tahini
2 tbsp lemon juice
1 cup parsley leaves
1 tbsp lemon zest
1 tsp flaked Maldon sea salt
POSITION rack in centre of oven and preheat to 400F. Arrange red beets in 1 layer on a large piece of foil, then wrap. Repeat with yellow beets. Place foil packets on baking sheet. Roast until fork-tender, 30 to 35 min. Carefully open foil packets and let stand until cool enough to handle, 10 to 15 min. Remove peel, cut each beet in half and arrange beets on a platter.
WHISK tahini with 3 tbsp water and lemon juice. Drizzle over beets.
SPRINKLE with parsley, lemon zest and sea salt. Squeeze more lemon juice over salad, if desired.
Source: "Chatelaine" https://www.chatelaine.com/recipe/dinner/roasted-beet-salad-with-tahini-dressing/