1. Preheat oven to 400 degrees. Lightly toast the walnuts on a rimmed baking sheet (about 3 minutes). Transfer to a bowl or plate to cool. Reuse baking sheet for vegetables.

  2. Toss sweet potatoes and shallot with 2 tablespoons oil, 2 sprigs of thyme, and some salt and pepper in a bowl, then pour onto the rimmed baking sheet. Repeat process with beets and pour onto a second baking sheet. (Keeping the beets separate prevents them from bleeding onto the other vegetables.) Roast for 30 to 40 minutes, turning once or twice and rotating baking sheets, until tender with crispy golden edges.

  3. While vegetables are roasting, whisk together vinegar, honey, mustard, salt and pepper. Drizzle in oil while whisking briskly to emulsify. 

  4. Stack stemmed kale leaves on a cutting board and roll up into a tight cigar. Thinly slice the cigar so that the kale is cut into thin ribbons (chiffonade). Place in a large bowl and massage 2 to 3 tablespoons of the vinaigrette into the kale with your hands. Let sit while the roasted vegetables cool until they are lukewarm.

  5. Place kale in a serving bowl and top with the vegetables. Drizzle with vinaigrette (depending on your taste, you may have some left over), and sprinkle with the toasted walnuts and crumbled chevre. Serve immediately.

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Overhead view of the kale salad topped with orange and red roasted vegetables and white goat cheese.