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