Roast the Beets: Roast and peel beets, then slice into wedges and set aside.
Toast the Pecans: In a nonstick skillet over medium heat, toast pecans for 4 to 5 minutes until fragrant. Add ¼ cup maple syrup and bring to a boil. Sprinkle with a dash of cayenne and boil for 1 to 2 minutes, stirring frequently.
Cool the Pecans: Pour pecans onto parchment paper, spreading them into a single layer to cool.
Prepare the Kale: Clean and pat dry kale. Remove tough stalks and tear leaves into small pieces. Place in a salad bowl, sprinkle with salt, and massage for 2 to 3 minutes until wilted.
Make the Dressing: In a small bowl, whisk together balsamic vinegar, 1 tablespoon maple syrup, and lemon juice. Slowly drizzle in olive oil while whisking until emulsified. Season with salt and pepper.
Assemble the Salad: Add roasted beet wedges to the kale. Break apart the candied pecans and sprinkle over the salad.
Serve: Drizzle each portion with salad dressing as desired. Enjoy!