Season the beetroot with salt and coat with a touch of oil and roast for approximately 40-45 minutes at 180°c or until you can drive a skewer completely through the beetroot without any resistance.
After cooking, leave to cool to room temperature, then with paper towel remove the skin.
To make the sesame paste – blend all ingredients into a semi smooth paste then season to taste. Don’t blend for too long, otherwise these green leaves will turn black
To serve – place a generous amount of the sesame paste on the bottom of a large bowl. Cut all beets in to 8-12 pieces each, season with a touch of salt and pepper and place neatly on top of the sesame paste.
Dress black currants with 3-4 drops of toasted sesame oil and place around the beets.
Place another dollop of sesame paste on each piece of beets, don’t be to generous as the paste is quite strong.
Garnish the beets with torn nasturtium leaves and flowers.