Instructions

1. Place beets in a large saucepan. Cover generously with cold water and bring to a simmer. Reduce heat to medium-low to maintain a lively simmer and cook, adding water if necessary to keep beets submerged, until they are tender when pierced with a fork, 45 minutes to 1 hour 10 minutes depending on the size of the beets. Drain and return to the pot. Run cold water over the beets for several minutes to cool them enough to peel. Peel by rubbing skin off with fingers or use a pairing knife. Dice the beets into small cubes.
2. Puree shallot, oil, vinegar, tahini, water and salt in a mini prep or food processor. Toss beets with the tahini sauce and transfer to a serving bowl. Top with sesame seeds and parsley if using.