Preheat your oven to 400°F.

Wash the beets thoroughly, chop off the top stems, and leave the skins on for now.

Rub or spray some olive oil on the beet skins and place them in a baking dish. Cover the dish with foil, or individually wrap each beet in foil before placing them in the dish.

Roast for 45-60 minutes, or until the beets are fork-tender.

Let the beets cool for 10-15 minutes, then run them under cool water to easily peel off the skins.

Chop the beets into small cubes, or whatever size you prefer.

While the beets are cooling, chop the kale and remove the stems (if not already prepped). Place the kale in a large bowl.

Add 1 tablespoon of olive oil and a pinch of salt to the kale, and massage it with your hands for 1-2 minutes. The kale should turn a deep green and soften as its volume reduces.

Add the chopped beets, goat cheese, dried cranberries, and honey roasted pecans to the bowl. Mix well.

Drizzle the honey-balsamic vinaigrette over the salad, starting with ¼ cup. Add more to taste if needed, but start small and adjust as desired.

Serve immediately, or store in the fridge for up to 3 days.

If you’re prepping the salad in advance, wait to add the dressing until right before serving to keep the kale crisp.

Feel free to use a store-bought honey-balsamic vinaigrette or another sweet, fruity dressing of your choice.

Save time by using pre-made honey roasted pecans.