1. Preheat oven to 400 degrees Fahrenheit. Place diced beets on a baking sheet with 1 T olive oil and a big pinch of salt and pepper. Bake for 15 minutes, or until tender. Remove from oven and let cool.

2. Make the vinaigrette: put all ingredients into a small bowl or glass measuring cup and whisk to combine. Alternately, put everything into a pint jar, put on the lid, and shake it.

3. While beets cook, prepare the rest of the salad. Put the sliced kale in the bottom of a big bowl. Top with pitted cherries. Break apart the goat cheese with your hands, and crumble it on top of the salad. Sprinkle on granola. Whenever beets have cooked and cooled to room temperature, add them on top of the salad as well.

4. Drizzle salad with the vinaigrette, and eat immediately. Leftovers will keep in the fridge for up to 2 days, but the granola will soften and the vinegar in the dressing eventually breaks down the cherries and kale. Mine was still flavorful after 2 days, but I would recommend assembling the salad without the granola or dressing if you'd like to make it in advance, then add granola and dressing when ready to eat.