• Prepare the Beets

  Preheat the oven to 400°F (200°C). Peel the beets and cut them into 1-inch cubes. Place the cubed beets on a baking sheet lined with parchment paper. Drizzle with a small amount of olive oil, sprinkle with salt and pepper, and toss to coat.
• Roast the Beets

  Roast the cubed beets in the preheated oven for 30-40 minutes, turning halfway through, until they are tender and lightly caramelized. Remove from the oven and allow them to cool slightly.
• Assemble the Salad

  In a large mixing bowl, combine the kale, roasted beets, dried cranberries, chopped walnuts, and crumbled goat cheese. Drizzle with the balsamic vinaigrette (recipe below) and toss to combine.
• Serve

  Transfer the salad to a serving bowl and, if desired, garnish with additional goat cheese or chopped walnuts. Serve immediately.

Homemade Balsamic Vinaigrette

• In a small bowl or jar, whisk together the balsamic vinegar, Dijon mustard, and honey (if using) until well combined.
• Slowly drizzle in the olive oil while whisking constantly, or shake all the ingredients together in a sealed jar until emulsified.
• Stir in the minced garlic (if using) and season with salt and pepper to taste.