For the Beets:

• 8-10 medium beets, golden or red
• 2 teaspoons avocado oil
• 1/2 teaspoon Kosher Salt Diamond Crystal
  

For the Spice Blend:

• 1 teaspoon White Sesame Seed 
• 2 teaspoons Indian Coriander Seed 
• 2 teaspoons European Coriander Seed 
• 1 teaspoon Marjoram 
• 1/2 teaspoon Urfa Biber 
• 1 teaspoon Pacific Flake Sea Salt 
• 2 teaspoons avocado oil

For the Beets: Preheat the oven to 375 degrees.

Scrub the beets clean and arrange them in a cast iron skillet or Dutch oven. Coat with avocado oil and sprinkle with salt. Cover the pan tightly and roast the beets for 45-60 minutes, until they can easily be pierced with a fork.

For the Spice Blend: While the beets are roasting, prepare the spices. In a heavy dry pan over medium heat, toast the sesame and coriander seeds until they are lightly browned. Remove to a plate to cool.

Crush the toasted sesame and coriander seeds in a mortar and pestle, or pulse in an electric mill, to a medium-fine consistency. Then add the marjoram and urfa and crush or pulse gently to combine. Add the Pacific Flake salt.

Remove the beets from the oven and increase the oven temperature to 400 degrees.

Allow the beets to cool to the touch. Slice off the tops and the peel the beets. The skins should slip off easily.

Chop the beets into quarters or eighths and place them in a large bowl. Drizzle with the avocado oil and toss to coat. Sprinkle the spice mixture over the beets and spread them on a grill pan.

Roast 10 minutes more to fuse the spice flavors with the beets.