Roasted Fennel and Beet Salad with Tahini Herb Sauce

For the salad:

• 2 medium-sized fennel bulbs trimmed and cut into ½ inch wedges (save the fronds for garnish)
• 4 medium-sized purple beets peeled and cut into ½ inch chunks
• 3 tablespoons olive oil
• ¼ teaspoon fine sea salt
• Pinch of black pepper
• 1 cup French green lentils rinsed and picked over
• 2 tablespoons fennel fronds
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped dill

For the sauce:

• 1 garlic clove minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 2 ½ tablespoons Tahini
• ½ teaspoon honey
• ¼ cup finely chopped parsley
• ¼ cup finely chopped dill
• ⅛ teaspoon crushed red pepper flakes
• salt and pepper to taste