For this recipe you don't have to worry slowly pouring and whisking to emulsify the dressing. Put all of the ingredietns into a mason jar, put the lid on and shake well.
Roast the beets
Turn oven on at 400°
Wash and peel beets in medium sized bowl.
Add pressed garlic, oil, salt and pepper to season.
Individualy wrap each beet in tin foil.
Roast for 35 minutes or until you can easily place a fork through.
Maple nuts
Turn oven to 350°.
In a small bowl mix and coat the nuts evenly with the maple syrup, oil and vanilla.
On a parchment lined baking sheet, spread the nuts out evenly.
Roast for 20 minutes.
Let cool, the nuts will harden and crip as they cool!
Assemble salad
I recommend mixing the kale, tomatoes with the vinaigrette. Then top with beets and maple nuts.
Notes
If you like a bit of heat, add a dash of cayenne pepper.