Roasted Beet Recipe

Preheat and prepare beets

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem to prevent bleeding, and scrub beets thoroughly to remove dirt. Pat dry.

Season and roast

Toss whole beets with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper in a bowl. Place beets on a foil-lined baking sheet, folding foil over to create a loose packet to retain moisture. Roast for 45-60 minutes, depending on size, until a paring knife or skewer pierces the center easily.

Cool and peel

Remove beets from oven and let cool 15 minutes until comfortable to handle. Slip skins off using your hands or a paper towel (skins should rub away). If preferred, slice beets into 1/4- to 1/2-inch rounds or wedges. Keep warm or bring to room temperature for plating.

Toast black sesame

In a small dry skillet over medium heat, toast 2 tablespoons black sesame seeds for 1-2 minutes, stirring constantly, until fragrant. Remove from heat and let cool slightly.

Mix tahini sauce

In a bowl, whisk 1 cup tahini with 3 tablespoons water and 2 tablespoons fresh lemon juice until smooth. Add minced garlic and 1 teaspoon sea salt. Stir in the toasted black sesame seeds. Adjust thickness with an extra teaspoon of water at a time if too thick; sauce should be pourable but creamy.

Taste and adjust

Taste the tahini and adjust seasoning with more lemon or salt to balance bitterness and thickness. Set aside at room temperature.

Arrange roasted beet slices or wedges on a serving platter in a single layer or slightly overlapped.

Spoon or drizzle black sesame tahini over the beets — aim for 2–3 tablespoons of sauce per serving, more if desired. You can also dollop the tahini and gently spread.

Sprinkle 1 teaspoon nigella seeds evenly over the plated beets for a savory, oniony crunch.

Scatter 2 tablespoons chopped fresh dill across the beets.

Finish with 1 tablespoon extra-virgin olive oil drizzled over the dish and 1/2 teaspoon flaky sea salt evenly sprinkled. Serve with lemon wedges on the side if diners want extra brightness.

Serve warm or at room temperature as a snack, appetizer, or part of a mezze spread. Leftover tahini keeps covered in the refrigerator for up to 4 days; roasted beets keep for 3–4 days.