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Preheat oven to 180°C (350°F). Wash and peel the beetroot. Cut into small pieces (crinkle-cut fry shapes work beautifully). Place in a roasting dish with ¼ cup water and cover tightly with foil. Roast until just tender (about 35–45 minutes). Remove from the oven and allow to cool completely.
Rinse lentils thoroughly under cold water and check for debris. Add to a pot of boiling water. Simmer for 20–25 minutes, or until tender but not mushy. Drain and allow to cool.
Wash cucumbers. Peel some of the skin if desired. Slice lengthwise, then cut into half-moons. Finely chop the dill. Thinly slice the Spanish onion.
In a bowl, whisk together tahini, lemon juice, and salt until smooth. Add minced garlic, honey, and Dijon mustard. Whisk again until creamy and fully combined. If needed, add a splash of water to loosen the dressing to your desired consistency.
In a large bowl, combine roasted beetroot, lentils, cucumber, dill, onion, and pepitas. Pour over the tahini dressing. Toss gently to combine. Serve immediately or refrigerate for 30–60 minutes to allow the flavours to develop.