1 bunch kale3 or 4 beets 3/4 cup walnuts 3 ounces cheese, such as Feta, Manchego, or goat cheese Olive oil 1/2 teaspoon hot chili powder Salt and freshly ground black pepper 3 tablespoons olive oil, grapeseed oil or sunflower oil 2 tablespoons apple cider vinegar 1 tablespoon honey
Preheat oven to 400°F. Rinse and trim ends of beets and wrap them in foil, and place in the oven for approximately 1 hour, until a sharp knife easily cuts into them.
Meanwhile rinse and dry the kale leaves. Remove leaves from stem and finely chop 6 of them; set aside. Use the rest of the leaves to make kale chips. Tear remaining leaves into bite-size pieces and place on a parchment-lined baking sheet. Drizzle with olive oil, and sprinkle with chili powder, salt, and pepper. Use your hands to massage the oil and spices into the leaves, and make sure they are spread out in a single layer.
When beets are done, turn down oven to 300°F. Bake kale for 15 to 20 minutes. Give them a spin halfway through and switch positions in the oven, making sure they are not burning on either side, and at the same time place the walnuts in the oven with the kale to toast them.
Peel the beets and cut them into slices or wedges. Make the vinaigrette by whisking the last 3 ingredients together, along with salt and pepper. Combine the raw chopped kale leaves, beets, and a couple of teaspoons of vinaigrette. Then, add kale chips, walnuts, cheese, and gently fold together a couple of times, top with the remaining vinaigrette.