Serves 4, can be doubled

2 pounds fresh beets
2 sprigs fresh rosemary
3 tablespoons olive oil
¾ cup balsamic vinegar
1 teaspoon kosher salt
¼ teaspoon black pepper
1/3 cup golden raisins
½ cup cherry tomatoes, halved
2 tablespoons pine nuts or almonds, toasted, optional
2 cups fresh kale, sliced thin

Preheat oven to 450 degrees. With heavy-duty aluminum foil, completely wrap beets, rosemary, and 1 tablespoon of the olive oil in an aluminum package. Seal with another piece of foil to prevent dripping in the oven. Place on a small roasting pan and bake in oven for about 55 minutes, or until beets are tender. Carefully open package to release steam, and cool completely. With a paper towel, remove beet skin and then cut into wedges. Discard rosemary.

Pour balsamic vinegar into small saucepan and bring to boil. Reduce heat, and simmer, uncovered, for about 10 minutes or until vinegar is reduced to about ¼ cup. It will thicken as it cools. Whisk in remaining 2 tablespoons olive oil, salt and pepper.

Place kale on a large serving platter. Scatter beets, raisins, tomatoes, and nuts on top of kale. Drizzle salad with dressing. Toss and serve.