Preheat oven to 400°F. Rinse the beets under cool water and place in a baking dish with a quarter inch of water on the bottom. Cover with foil and roast for 45 minutes to one hour until they’re knife-tender. Remove from the oven and let them sit for a few minutes until they’re cool enough to handle. At that point, peel the beets by rubbing the skins off. Cut into cubes. I like them about 1-inch square, but you can decide what shape you like.
While the beets are cooking, whip up the dressing by combining the tahini, lemon juice, honey, and garlic in a medium bowl. Slowly drizzle in the olive oil and whisk until combined. Add a pinch of salt and a few grinds of pepper. Taste and adjust seasonings. You might want to add a bit more lemon juice, or more salt & pepper.
To dress the salad, place the beets and parsley in a large bowl and toss with the dressing. Sprinkle the dill and sesame seeds over the top and toss lightly. You can serve immediately, but this will keep well in the fridge for a few days. Pull it out freely for a quick dinner side or when someone stops by to drop off a book and happens to mention how hungry they feel. Savor with delight and gratitude.