Preheat oven to 400 degrees F.
Take peeled beets and cut them into cubes. Place on a lightly oiled baking sheet. Sprinkle with rosemary, salt and pepper. Toss with a little olive oil making sure beets are well-coated with the olive oil and spices.
Place the beets on the middle rack of the 400 degrees F-heated oven. Roast for 30 minutes, tossing/turning beets twice.
While beets are roasting, make the vinaigrette. Simply mix vinaigrette ingredients in a small bowl, whisk to combine.
In a medium salad bowl, combine kale with 1/2 vinaigrette and toss a few times for the next hour to soften kale
When beets are tender to your liking, remove from oven and let them cool slightly.
Add beets and tomatoes or peppers to kale. Dress your salad with the remaining lemon-honey vinaigrette, and toss together. Garnish with the toasted seeds and nuts and Enjoy!