Roasted Vegetable Salad with Dijon Vinaigrette

Preheat oven to 425°F with racks in top third and lower third positions.

Whisk 2 tablespoons oil and ½ teaspoon pepper together in a large bowl. Add 3 cups sweet potatoes, 2 cups celery root, 2 cups beets and rinsed cannellini beans; toss to coat. Divide the mixture between 2 large rimmed baking sheets, spreading in an even layer.

Roast until the vegetables are browned in spots and the beans are crispy, about 30 minutes, rotating the pans between the top and bottom racks halfway through.

Meanwhile, whisk 2 tablespoons vinegar, 1 tablespoon mustard, 2 teaspoons honey, ¼ teaspoon salt and the remaining 4 tablespoons oil and ½ teaspoon pepper together in a small bowl until combined.

Place 6 cups kale in a large bowl; add half of the vinaigrette and massage with clean hands until the kale is bright green and the volume is reduced by about half. Add the roasted vegetables, 1 cup toasted pecans and the remaining ¼ teaspoon salt; toss to combine. Transfer to a serving dish and drizzle with the remaining vinaigrette. Top with ½ cup goat cheese.