Warm Kale Salad with Roasted Beets, Cauliflower, and Goat Cheese

4 cups chopped kale
2 large beets (or 6 oz. canned beets), peeled and cut into 1 inch chunks
12 cauliflower florets, sliced in half lengthwise
2 tbsp. olive oil, divided
2 tsp. fresh thyme
1 tsp. salt
2 tsp. fresh ground pepper, more to taste
3 tbsp. balsamic vinegar
3 tbsp. crumbled goat cheese

Preheat the oven to 400 degrees F (205 degrees Celsius). Chop beets into 1 inch chunks and slice cauliflower florets in half lengthwise, then combine beets, cauliflower, 1 tbsp. olive oil, fresh thyme, salt, and pepper in a mixing bowl, tossing to coat evenly.

Line a baking sheet with parchment paper or aluminum foil coated with olive oil spray and lay beets and cauliflower flat across the baking sheet.

Bake vegetables in the oven for 35-45 minutes until cauliflower is nicely browned on the outside.

While vegetables are in the oven, combine kale with remaining tbsp. of olive oil in the same mixing bowl and massage leaves for about 2-3 minutes to evenly coat the kale with the oil and leftover seasoning in the bowl. Let sit for at least 30 minutes while vegetables finish cooking.

(Optional) During the last 1-2 minutes of baking time, spread kale mixture across beets and cauliflower and bake for remaining time to warm the kale and wilt the leaves.

Remove all vegetables and transfer to a serving bowl, tossing with balsamic vinegar and additional salt and pepper to taste, and topping with the crumbled goat cheese.

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