8cups/8 oz. kaletough stems removed, roughly chopped
6Tbsp.extra virgin olive oil
Preheat oven to 400ºF. If beets are more than 2” across, cut them down into smaller chunks, about 2” across.
Place beets in a large square of foil and sprinkle with salt. Wrap tightly and place in the oven until a knife can be inserted easily (about 40 minutes). When cool enough to handle, rub off the skin. Cut into ½” cubes and reserve.
While the beets are roasting, bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and reserve.
Bring another pot of salted water to a boil. Cook the kale until softened (about 4 minutes). Drain and reserve.
To make vinaigrette, in a small bowl, combine the balsamic vinegar, Dijon mustard and garlic. Slowly whisk in the olive oil.
Place the beets, orzo and kale in a large bowl. Toss with the vinaigrette. Taste and adjust seasoning with salt and pepper. Crumble in the goat cheese.