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!!
*I like to roast my own beets, however, Trader Joe’s (and some other grocers) sell pre-steamed and peeled beets that make assembling this salad much quicker! Feel free to do whatever is best for you.
Keywords: beet kale salad, salad, roasted beets, healthy salad