Roast the veggies: To ensure even cooking, chop and peel beets, sweet potatoes, and carrots into roughly the same size, about 1/2-1” cubes. Toss the vegetables with 1 Tbsp olive oil, 1 tsp salt, 1/4 tsp pepper, and 1/4 tsp red pepper. Spread the vegetables out on a baking sheet. Roast on 425°F for 30 minutes until vegetables are soft if pierced and browned.
Massage the Kale: Remove the stems from each leaf. Rinse leaves and sprinkle with a pinch of salt. Massage the kale until it softens and reduces in size.
Dressing: Whisk 1 Tbsp apple cider vinegar, 3 Tbsp extra virgin olive oil, 1 Tbsp. Maple Syrup, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp pepper.
Top the salad with the root vegetables and dressing.
Top with optional toppings such as feta cheese, pomegranate seeds, Our Family praline pecans, and apple slices. Pairs well with pork tenderloin.