Roasted Beets with Tahini and Walnuts

Preheat the oven to 475F.

Beets: Wash the beets, dry them and place unpeeled on a baking tray. Place the tray in the oven and bake until you can insert a thin knife into the beets easily. (May take up to 1.5 hours, depending on the size.) The beets will get charred from the outside. Not to worry, it's meant to be that way. Cool down the beets.

Peel the beets with your hands, leaving some of the burnt layer on them. Cut into desired shape and size (can be diced or cut in half and then to 6 or 8). Season with salt. cumin, zest from half to one lemon and oil.

Tahini: In a mixing bowl place the tahini, add half a cup of water and mix well. Add salt and lemon juice and according to your consistency preference add more water.

Assembly: On a flat plate place the tahini in the middle and in circular motion with the assistance of a tablespoon push the tahini to the sides of the plate. Place in the center the seasoned beets. Garnish with the chopped walnuts.