Preheat the oven to 200c. Wrap each beet individually in one layer of tinfoil and roast for 40 mins.
Remove from the oven and open the tinfoil. Allow the beets to cool until you are able to handle them. Peel off the skins and discard. Slice the beets width-ways into 1/2cm discs. Set aside until the rest of your ingredients are prepped.
To Make the Kale
Boil the kale in a large pan of water for five minutes. Remove and drain thoroughly.
In a medium saucepan add the olive oil and place over a medium heat. Add the crushed garlic and brown gently. Add the boiled kale and sauté gently for around four minutes. Remove from the heat.
To Make the Pesto
In a small dry frying pan over medium heat, add the pine nuts and toast for a few minutes until starting to brown.
Into the bowl of a blender or a nutribullet, add all the pesto ingredients. Blend until quite smooth but slightly chunky. Set aside.
To Make the Tahini Cream
Put all ingredients in a clean jam jar and shake well to combine. Leave to rest for 10 minutes.
To Plate Up
Plate up in the order as pictured: kale, beets, tahini cream and pesto. Top with the chopped toasted hazelnuts and a drizzle of olive oil.
Serve with bulgar wheat, couscous or just some fresh bread!