6 medium sized beets, any variety (I used a combination of golden and red beets)
2–3 T olive oil
6 c kale, chopped
4 oz fresh soft coat cheese, crumbled
1/2 c toasted walnuts
1/2 c olive oil
1/4 c balsamic vinegar
2 tsp maple syrup
2 tsp dijon mustard
Salt and Pepper, to taste
Preheat oven to 400 degrees and line rimmed baking sheet with parchment paper.
Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets into 1-2 inch chunks. Arrange onto sheet pan, toss with olive oil and season well with salt and pepper. Roast for 35-45 minutes, tossing halfway, until beets are fork tender.
Meanwhile, make the vinaigrette by combing all ingredients in a mixing bowl or mason jar. Shake or whisk to combine; set aside.
Place kale in a large serving bowl and drizzle with a few T olive oil. Using your hands, massage the kale for 30-45 seconds; set aside.
To assemble, top kale with roasted beets, walnuts, and goat cheese. Add vinaigrette as desired. Enjoy!!