Toast flatbread until browned and crispy, and reserve.
Place kale in a small mixing bowl, and drizzle with olive oil. Massage the kale you're your hands to coat and tenderize and sprinkle with sea salt. Reserve.
Use a mandolin and slice the beets into paper think rounds. (If you do not have a mandolin, you can slice as thin as possible with a knife). Reserve.
Shave the carrots into long strips with a wide peeler and cut the strips in half. Reserve.
Place a small pot of water over moderate heat and bring to a boil.
Once water is at a rolling boil, carefully lower in the eggs and set a timer for 6 minutes.
After the timer goes off, take the eggs out of the water and immediately run them under cold water or place in an ice bath. This will stop the cooking process.
When the eggs are cool enough to handle, peel them, and slice in half lengthwise and reserve.
Assembly: Slather the toasted flatbread with the tahini spread and top with the kale, beets, carrots, and the egg on top. Sprinkle with sea salt.