Easy Roasted Veggie Salad with Feta

1. Preheat the oven to 425°F.
2. Wrap 2 beets in aluminum foil and bake for 50 minutes.
3. While the beets are baking, chop the broccoli.
4. In a bowl, coat the chopped broccoli with 0.5 tablespoon olive oil and 1 tablespoon balsamic vinegar.
5. Roast the coated broccoli for 30 minutes (this can be done in the oven alongside the beets after they've had a head start).
6. Once the beets are done baking, peel them under cold water.
7. Sauté the kale in a pan until wilted (details not provided, use preferred method).
8. Combine the sautéed kale, roasted beets, and roasted broccoli in a salad bowl.
9. Top the salad with sliced avocado and crumbled feta cheese.
10. Drizzle with an additional mixture of olive oil and balsamic vinegar, or use a store-bought dressing. Add optional pistachios for crunch if desired.