Roasted Beet Salad With Citrus Tahini Dressing

Preheat oven to 400F.
Prepare beets: Scrub beets under running water to remove any dirt, then cut off both ends of each beet. Loosely wrap each beet in foil and place on a baking tray.
Roast beets for 40-75 minutes, depending on size. Smaller beets will take about 40-50 minutes, while larger beets may take 50-75 minutes
Beets are done when they can be very easily pierced with a knife. If your beets vary in size, remove smaller ones earlier and continue roasting larger ones as needed.
Remove from the oven, carefully open the foil, and let cool until easy to handle.
Peel & dice beets: Once cooled, use your fingers to peel off the skins of the beets. They should slip off easily; you can run them under water to help if needed.
Dice beets into pieces similar in size to your tomatoes. To prevent staining your cutting board, you can place parchment paper underneath the beets while dicing.
Prepare the Citrus Tahini Dressing: Whisk together all dressing ingredients until smooth and well combined. (Or, add everything to a small jar, seal tightly, and shake to combine)
Assemble each salad by dividing arugula or spring greens among plates. Top with roasted beets and tomatoes, then finish with pistachios, mint, and a drizzle of the Citrus Tahini Dressing.
For best presentation, assemble individual servings rather than one large bowl. If storing in the fridge, keep each component separate until ready to assemble.