1. Preheat oven to 400º
2. Wash, and trim greens from beets (save for another purpose, such as making smoothies)
3. spray (or rub) with olive oil, and sprinkle with salt
4. Wrap in aluminum foil, and place on a rimmed baking sheet
5. Roast in oven for 50-60 minutes until beets can easily be pierced through with a skewer or fork
6. Set aside until cool enough to handle
7. Meanwhile, peel 3 of the oranges by slicing off tops and bottoms, then standing the orange on a cut end and using a sharp knife to pare away the rind and pith in strips from top to bottom
8. Cut each orange into 1/4 inch thick rounds
9. Grate zest from remaining orange, and then cut orange in half and squeeze the juice into the same bowl
10. Whisk in olive oil, lemon juice rosemary, salt, and pepper

11. When beets are cool, rub skins off (they should come off easily, but if they want to hang on, try using a paring knife to get a strip started to pull off)

12. Slice into 1/4 inch thick rounds as you did the oranges

To assemble: 

1. If using kale, drizzle with vinaigrette, and massage with salad with your hands to break down some of the toughness of the kale.
2. Layer salad with oranges, and beets in bowls, sprinkle with pecans, 
3. Enjoy!