Cut the tops off of the beets leaving about 1 inch of stem. Wash if needed. Roast the beets at 400 F for about 45 minutes or until fork tender. Cool the beets until room temperature and slice 1/4" thick or cube the beets into 1/2" chunks.
While the beets are cooking or cooling off, make the salad dressing. Combine all ingredients for the salad dressing in pint jar and stir. The salad dressing is best after sitting for 24 hours so the flavors combine.
Wash and dry the baby kale if needed. Throw the greens, avocado, beets, nuts, and goat cheese in a bowl. Drizzle with salad dressing and eat.