Preheat oven to 400° Fahrenheit.

Add the almonds to a small baking sheet, and put into the oven. Bake for 7-8 minutes, or until lightly toasted. Remove baking sheet from the oven, and set almonds aside to cool.

Turn up oven to 450 degrees.

Divide the beets into 2 groups, keeping same-sized beets together. Put the first group of beets on a large sheet of aluminum foil, drizzle with ½ tablespoon olive oil and ½ tablespoon balsamic vinegar, then fold up the foil around them. Repeat for the remaining beets.

Bake for 1 hour, then use a skewer to test whether they are tender.

While the beets are roasting, make the vinaigrette by combining 1 ½ tablespoons balsamic vinegar with the dijon mustard in a small bowl. Whisk well, then slowly whisk in 3 tablespoons olive oil. Season with salt and pepper to taste.

Use a knife to cut the tough center ribs from the kale, then stack the leaves and cut into thin slices.

Remove the pits from the dates, then chop into small, bite-sized pieces.

When beets are tender, remove from oven, cool slightly, then peel with a knife or sharp peeler. Slice beets in circles, half-circles, or chunks (whichever you prefer).

Add sliced kale to a medium bowl and toss with ¾ of the dressing. Let sit for 10 minutes to let the kale leaves absorb the dressing and soften.

Add to serving platter, then top with golden beets, dates, and crumbled goat cheese. Drizzle with remaining dressing, then serve.