Preheat oven to 350°F (180°C).
Cut off greens from beets. Wash and pat dry. Place beets on a large piece of aluminum foil. Drizzle with olive oil. Fold the foil over and crimp the edges, creating a pouch.
Peel away outer layers of garlic bulb, leaving skins of individual cloves intact. Slice about ½ inch off the top of garlic bulb exposing individual cloves. Wrap in aluminum foil.
Roast beets and garlic for 1½ hours until tender. Remove from oven.
When cool enough to handle, remove peel from beets. They should slip off easily. Cut into slices.
Divide baby kale onto two salad plates. Place one sliced roasted golden beet on top of baby kale on each plate.
Squeeze roasted garlic out of their skins. Reserve 2 cloves and cut into slices, if desired. Sprinkle onto kale and beets on salad plates.
Transfer the rest of the roasted garlic to a blender. Add all dressing ingredients. Blend until smooth.
Drizzle onto beets and kale.
Sprinkle with toasted pine nuts and serve immediately.