Peel & wrap beets in foil with olive oil & salt.
Toss potatoes with dill salt & oil, then roast both at 200°C for 35 mins.
Remove beets & crush potatoes with a fork.
Drizzle with maple syrup & bake for 15 more mins.
Blend beets, beans, garlic, tahini, lemon, cumin & olive oil until smooth.
Add water if needed & season to taste.
Spread the beetroot beans on a plate, top with crispy potatoes & garnish with oil, fresh dill & lemon zest.
