Bunch of beets (including greens)
1/4 cup tahini
Half a lemon
Roast the beets until done, about 40 minutes, at 425. Just scrub them a little bit, wrap them in tinfoil and stick them in. They're done when a fork slides in easily.
Meanwhile, make the sauce and greens. For the sauce, put the garlic through a garlic press and mix it in with the tahini. Whisk the juice from the lemon half in, and then whisk in 1/4 cup of water, until the sauce is creamy/runny.
Sauté the beet greens in a little oil with salt and pepper.
Spread the greens out on a plate. Slice the roasted beets and lay out on top, and pour the sauce over everything.