Preheat your oven to 400°F (200°C). Wash and trim the beets, leaving the skins on. Drizzle with olive oil and season with salt and pepper. Wrap each beet individually in aluminum foil and roast for 45 to 60 minutes until tender. Let cool, then peel the skins and dice into bite-sized cubes. Store in the refrigerator for up to 3 days.

While the beets are roasting, toast the walnuts in a dry skillet over medium-low heat for 3 to 5 minutes or in the oven at 350°F (175°C) for 5 to 7 minutes until fragrant and lightly browned. Cool completely and roughly chop.

In a large salad bowl, place torn kale leaves. Drizzle with a teaspoon of olive oil and a pinch of salt. Massage the kale with your hands for 2 to 3 minutes until tender. Add baby spinach to the bowl.

In a small bowl or jar, whisk together olive oil, balsamic vinegar, cherry preserves, Dijon mustard, and minced garlic. Season with salt and pepper. Adjust to taste and reserve for serving.

Drizzle about two-thirds of the dressing over the massaged greens and toss gently. Arrange the greens on a large platter or wide shallow bowl. Scatter the roasted beets, blackberries, and toasted walnuts over the top. Sprinkle pomegranate seeds and crumble the goat cheese on top. Drizzle with remaining dressing or serve on the side.