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To make the dill salt, mix dried dill, thyme, and salt.
Peel the beetroot, wrap it in foil with olive oil and a pinch of salt. Place the wrapped beetroot and potatoes on a baking tray, then coat them with the dill salt and drizzle with olive oil. Toss everything well to ensure even coverage, then roast at 400°F (200°C) for 35 minutes.
After 35 minutes, smash the potatoes with a fork, drizzle with maple syrup, and return them to the oven for another 15 minutes to crisp up.
For the beetroot beans, drain and rinse the beans, then blend them with the roasted beetroot, garlic, tahini, lemon juice, cumin, and a little water or plant-based milk until smooth. Taste and adjust seasoning with salt and pepper.
To serve, dollop the beetroot bean mixture onto a platter, top with the crispy smashed potatoes, and garnish with a drizzle of yogurt, dill oil, or extra virgin olive oil. Finish with fresh dill fronds and a sprinkle of lemon zest.