Line a baking sheet with foil then place the beets on top.
Sprinkle the minced garlic over the beets then drizzle with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar.
Top with the salt and pepper.
Place in the oven for 10 minutes.
While the beets are roasting, add the shredded kale and remaining 1 tablespoon olive oil to a large bowl, massage the olive oil into the kale.
Divide the kale between two bowls.
Top with the roasted beets, almonds, red onions and avocado.
Drizzle with the lemon tahini dressing.
Notes
If using raw beets, instead of peeled and steamed beets, wrap the beets in the foil with the balsamic, olive oil, salt and pepper and roast for 1 hour.
Prepare the lemon tahini dressing before starting the salad recipe. The dressing can be prepared up to 10 days in advance and stored in the refrigerator.