Preheat the oven to 400°F.

Prepare beets and carrots by washing, peeling and dicing them.

Arrange the peeled and diced carrots and beets on a baking pan lined with parchment paper or a glass baking dish then coat with two tablespoons olive oil and sprinkle with salt & pepper. Roast in oven for 35 to 40 minutes, stirring half way through so that they cook evenly.

While the veggies are roasting, wash the kale and remove the stem before chopping it in to bite size pieces. Dry thoroughly then set aside in a large bowl.

Prepare dressing by combining all of the ingredients in a small bowl and mixing well. I like to use a food processor to mince the garlic and orange zest then I add the rest of the ingredients and blend.

Pour the dressing into the large bowl and massage the kale with your hands for about one minute, until it is well coated with the dressing.

Add the goat cheese to the finely chopped nuts (again, I like to use the food processor to finely chop the nuts) and mix together until the goat cheese is covered.

Once the vegetables are done roasting, remove them from the oven and drizzle with honey. Sprinkle them with the ground ginger and stir around until evenly coated in the glaze.

Distribute the kale onto separate plates and arrange roasted veggies on top.

Finish with a few tablespoons of goat cheese and serve.