Add 2 inches of water to the bottom a pot. Bring to a boil over medium heat. Place the diced beets into a vegetable steamer basket (or a metal sieve if you do not have a steamer). Transfer the steamer or sieve to the pot with the boiling water, cover, and cook for 10 minutes or until the beets begin to soften. Keep the beets in the steamer and add the chard stems. Cover and cook for another 5 minutes or until both the beets and stems are tender.
Transfer the steamed veggies to a high-powered blender or food processor. Add the tahini, olive oil, freshly chopped chives, garlic, lemon juice, and sea salt. Blend until smooth, about 1-2 minutes. Add more olive oil as needed to promote blending.
Garnish with chopped chives and olive oil, and serve with fresh veggies and pita chips. Enjoy!
You can store this tahini dip in the fridge for up to five days.