Wrap the whole beets (greens cut off if attached) tightly in tin foil and roast at 400 for 45 min / 1 hour, depending on their size. You will be able to pierce with a knife when done.

In the meantime, make the whipped tahini sauce by combining all ingredients, except water, in a bowl and whisking well. Add in the water, starting with the lesser amount and increasing until desired consistency. It will thicken in the fridge if made ahead so don’t be afraid to add a little more water!

Make the date vinaigrette by combining all ingredients in a small bowl, set aside.

Chop the cucumber, tomato + thinly slice the red onion. Add to a large bowl.

Once beets are done, let cool for 10 ish minutes, until they’re able to be handled. Peel off the skin by applying pressure (gloves aren’t required I was just being extra clean). Slice into larger chunks.

Add the beets to the veggies with a generous pinch of salt and pepper. Pour the vinaigrette in and toss to combine.

Spread the whipped tahini onto a large plate and pile the salad on top. Finish with feta and more fresh parsley.