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1
Cut greens away from beets, leaving about 1/4 inch of stems.
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2
Scrub beets with vegetable brush.
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3
To steam beets, place in a steamer above 2 inches water.
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4
Bring to a boil over high heat and cover.
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5
Turn down heat to medium.
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6
Steam small and medium beets for 30 minutes and large beets for 40 minutes, until you can pierce the beet to the middle with a knife or skewer.
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7
Remove from heat and allow to cool.
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8
To roast, preheat oven to 425 degrees F and place beets in a baking dish (or lidded ovenproof casserole).
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9
Add 1/4 inch water to the dish.
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10
Cover tightly.
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11
Place in the oven and roast small beets (3 ounces or less) for 30 to 40 minutes, medium beets (4 to 6 ounces) 40 to 45 minutes, and large beets (8 ounces) 50 to 60 minutes, until they are easily penetrated with the tip of a knife.
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12
Remove from the oven and allow to cool in the covered baking dish.
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13
When beets have cooled, cut away ends and slip off skins.
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14
Slice in rounds or cut into wedges or half-moons.
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15
Blanch greens in salted boiling water for about 1 minute, just until they wilt.
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16
Transfer to a bowl of cold water, then drain and squeeze out excess moisture, taking up the greens by the handful.
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17
Alternatively, steam for 2 minutes, using tongs to flip the greens over top to bottom halfway through, for 2 minutes, or until wilted.
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18
Rinse with cold water, squeeze out excess water and chop coarsely.
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19
To make sauce, puree garlic cloves with a generous pinch of salt in a mortar and pestle, or put through a garlic press.
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20
Transfer to a bowl or measuring cup and whisk in sesame tahini.
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21
Whisk in lemon juice, beginning with smaller amount.
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22
The mix will stiffen up.
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23
Gradually whisk in up to 1/4 cup water, until sauce has consistency of thick cream or runny yogurt.
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24
Taste and adjust salt and lemon juice.
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25
Line a platter with the beet greens and arrange beets on top and around greens.
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26
Drizzle on tahini sauce, sprinkle with parsley and serve.
