Put the beets, garlic, yogurt, and lemon juice in the blender and mash them until they become a homogeneous mixture.
Cut each pie sheet vertically into 3 pieces. Smear each piece with melted butter and then put 2 teaspoons of the beetroot mixture in each strip. Wrap them in bites and place them on a baking sheet.
Smear each bite with melted butter and bake for 18-20 minutes.
While the bites are cooking, make the accompanying dip.
Mix the yogurt, tahini, and the rest of the lemon juice in a small bowl.
Garnish the dip with chopped parsley and serve with the bites.