Wash the beetroot thoroughly and trim the stems, leaving a small part attached to prevent bleeding.

Place them in a pot and cover with cold water. Bring to a boil, then reduce to medium heat and cook for 35–45 minutes, or until fork-tender.

Drain and let them cool slightly, then peel the skin off (it will slide off easily). Cut into medium chunks.

On a cutting board, sprinkle half of the salt over the garlic clove. Using the flat side of a large chef’s knife, smash and scrape repeatedly until you obtain a smooth garlic paste.

Place the chopped beetroot in a food processor. Pulse until you achieve small, slightly textured pieces. Do not over-blend into a purée.

Transfer the beetroot to a bowl. Add tahini, remaining salt, lemon salt, and the garlic paste. Mix well with a spoon until smooth and creamy.

Spread the moutabal onto a serving plate and shape it nicely. Drizzle with olive oil and decorate with walnuts, pistachios, pomegranate seeds, radish, mixed seeds, and fresh mint.

Serve chilled or at room temperature.