grilled beet & charred citrus salad

Ingredients

Prepare a grill for medium high heat; thoroughly clean grates and brush with oil. Grill whole, unpeeled beets, covered, turning every 10 minutes, until tender and a skewer or cake tester can easily slide into the center, 40-50 minutes. Transfer to a large bowl and cover tightly with plastic wrap and let steam for 30 minutes. Using a paper towel, rub beet to remove skin (it should slip off easily, wear gloves to avoid staining your hands). Trim root end and cut beets into wedges.
Meanwhile, grill oranges and lemons, turning once, until fruit is caramelized and peel is charred, 8 to 10 minutes.
Toss beets with a squeeze of the grilled citrus, a drizzle of olive oil, some flaky sea salt, and freshly ground black pepper. Top with mint, chives and toasted sesame seeds.