Boil beet in a pot with vegetable stock, bay leaf, and garlic for 20 minutes. After, remove off the heat, strain, and cool down.
Lightly toast sesame seeds in a skillet, stirring regularly until fragrant. Remove from heat, transfer to another container, and wait to cool. Once cooled, blend in a food processor with water for at least 30 minutes on high, or at least until a chunky paste. Store half the tahini in an 8 oz jar before proceeding.
Add cooked beet, cooked garlic clove, salt and pepper. Blend until fully incorporated, adjusting seasoning if needed.
