►Preheat the oven to 450°F.

►Wrap beets individually in foil and place directly on rack in oven center. Roast for 30-45 minutes or until you can pierce beets easily with a fork. Allow to cool. Peel beets and cut into small dice.

►Using an electric stand or hand-held mixer, whip goat cheese until fluffy.

►In a food processor, pulse pepitas until they are broken into pieces, being careful not to turn into powder.

►In a dry skillet or on a griddle, warm tortillas and set aside, covered with a kitchen towel. Spread one warm tortilla with a thick layer of goat cheese, top with a layer of diced beets and salt lightly. Place a second tortilla on top. Repeat with remaining tortillas.

►Heat a comal (Mexican griddle) or heavy skillet (preferably cast iron) over medium-high heat and heat filled tortillas on both sides until hot and the cheese has just begun to ooze. Cut tortilla in half and place on a serving plate. Drizzle with jocoque or crema and agave syrup, sprinkle with pepitas, and garnish with sprigs of dill.