Preheat oven to 425 for the beets.
First you will need to bake the beets so that they can cool before adding to the salad. To do so, wash the beets and cut off the leafy tops and roots. Wrap each beet individually in tinfoil and place on baking sheet. Bake the beets for 30-40 minutes or until you can pierce a fork through them (larger beets may need more time). I would start checking them at about 30 minutes. To check them, unfold the foil to see how tender they are. If they need more time wrap them back up and put back in oven.
While the beets are baking, cook the quinoa according to the package. Once cooked, allow to cool.
Once the beets are cooked through, unfold tinfoil from each beet and let cool. Once the beets have cooled you can remove the skin. To do so, use a paper towel in both hands and simply peel the skin off. Set beets aside and allow to cool even more.
Once beets have cooled, chop them into half inch pieces and store in separate bowl until the salad is ready to be served (at that point you will add the beets).
To make the dressing, whisk the olive oil, lemon, mustard, honey or maple syrup, and salt.
In large bowl combine kale, cooled quinoa, chopped apple, pepitas, goat cheese, and dressing. Let sit in fridge for at least 15 minutes before servings. This allows the dressing to soak in a bit. Add the beets to the top of the salad right before it's served. Adding the beets last will help with your salad from turning red!