Wrap beets in aluminum foil and place on baking sheet.
Roast beets for about 45 minutes or until easily pierced with a knife. Remove from foil and cool (can do this a day ahead).
Peel cooled beets and cut them into a small dice.
Place jalapeño, scallions, tamari, vinegar, sesame oil, ginger, and lime zest in a bowl and whisk. Add beets to bowl. Let sit for 20 minutes to incorporate the flavors.
Place diced avocado in a bowl and gently toss with the lime juice. Mix in cilantro and salt.
To plate, place ½ cup of the beet mixture using a ½ cup measure for uniformity. Top with the avocado mixture. Sprinkle with sesame seeds or furikake. Add a sprig of cilantro, microgreens, or sprouts if you have on hand for a colorful addition.