While the oven is preheating, chop the kale into bite-sized pieces, and peel the beets and chop them into 1″ chunks.
If you have any other veggies that roast well – parsnips, carrots, or cauliflower, feel free to chop them in with the beets (modifying the quantities so you have about 2 cups worth in total).
Combine the beets (and the other veggies – but NOT the kale) with 1 tsp olive oil, fresh thyme, 1 tsp salt, and 2 tsp pepper in a mixing bowl. Toss the mixture until the veggies are well coated.
Lay the coated veggies in a single layer on a lined, oiled baking sheet, and bake them for at least 35-45 mins.
While the others are roasting, combine the kale and 1 tsp olive oil in the same mixing bowl as before. Massage the leaves for 2-3 minutes, making sure to coat the kale with the thyme &c that’s still in the bowl, and then let it sit for 30 minutes.
When the roasting veggies are nearly done, spread the kale over top of the other veggies and put it back in the oven for another 2 minutes, until the leaves are warm and wilted.
Remove all the veggies from the oven, and toss in a bowl with 3+ tbsp balsamic vinegar and the crumbled goat cheese.