Preheat the oven to 450 degrees.
Peel the beets and wrap them in aluminum foil and put them in to the oven for 20-30 minutes. Continue to the next directions but when the beets are done take them out and cool them. Cut them into bite sized pieces.
Prepare the rice per the package directions. Continue to the next direction but when the rice is done strain it and let it cool.
Slice the brussels sprouts into about 1/8 inch slices and put aside. We used this great mandoline to slice our sprouts.
Remove the bitter stalk of the kale and then cut the leaves so they are about the same thickness as the brussels sprouts.
In large bowl, mix all the prepared ingredients from above. Separate the salad into 5 equal portions.
We recommend crumbling 1/5th of the goat cheese over the salad when ready to eat. Along with the goat cheese we would recommend adding 2 tbsp. of dressing to the salad when you are ready to eat. The ingredients can all be added before because they are pretty hearty but it could get a little soggy. Your choice ;)