Preheat the oven to 425 degrees Fahrenheit (NOTE: you’re going to cook the bacon + roast the sweet potatoes + beets in the oven at the same time)

Coat a sheet pan with 1 Tbsp olive oil; add the cubed sweet potatoes and beets and toss; top with a dash of salt and pepper. Roast together for 25-30 minutes.

Put 3 pieces of bacon on a separate, small baking sheet (I like to put on top of a wire rack, but this isn't necessary) and bake in the oven at the same time for 20-25 minutes, depending on the thickness of the bacon. Check on it -- you want crispy, but not burnt, bacon.

Heat 1 Tbsp of olive oil in a skillet, then sauté the kale for a 1-2 minutes; turn down the heat and add 2 Tbsp of water plus a dash of salt and pepper; cook several more minutes, until the kale is wilted; remove from the heat.

When everything is done, combine the roasted and sauteed vegetables in a large serving bowl. You can chill and serve later ... or serve warm. Either way, wait until you are ready to serve to add the 1 cup of candied pecans and the crumbled crispy bacon. If you'd like, you can add a drizzle of poppyseed dressing; if allergies or lactose-intolerance aren't an issue, you can add a little crumbled goat cheese. Toss gently, serve and enjoy!