Heat oven to 400 degrees.

Toss beets with olive oil, salt, and pepper.

Roast for 45 minutes or until soft when pierced with a fork.

Prepare the dressing: Whisk together the vinegar and honey. Season with salt and pepper to your taste. Whisk in olive oil.

While the beets are roasting, prepare your dressing and toss with the kale. Massage the dressing into the kale so that the kale begins to soften. Allow the dressed kale to sit for at least 20 minutes. During this time, the vinegar will begin to break down and soften the kale for a more pleasant chewing experience.

When the beets are finished roasting, allow to cool completely (about 1 hour—this step can be done ahead of time and the beets can be stored in the fridge for up to 3 days.)

Arrange beets on top of the kale and sprinkle the pistachios and cheese on top.