Preheat the oven to 230o and mix the beets with a spoonful of oil and salt in a bowl.
Place the beets in a pan lined with foil and bake for about 50 ‘, turning the sides in the middle of baking.
Chop the pepper into slices and mix it with the vinegar, honey, salt, and two tablespoons of oil in a bowl.
Mix the tahini, lemon juice, two tablespoons of oil, salt, and 1/4 cup of water in a bowl.
Cut the meat into four pieces and salt well
Heat a large skillet with a tablespoon of oil over medium heat.
Cook the meat for about 10 minutes on each side, transfer it to a cutting board, let it “stand” for five minutes, and then cut it into thin slices.
Distribute the mixture with the tahini on the plates, place the grilled beets on top and the meat together.
Sprinkle each dish with the pepper mixture and sprinkle with the chopped onion and freshly ground pepper.