Preheat oven to 400°F / 200°C and lightly grease a baking sheet with oil.
Add the beets to the baking sheet, drizzle with olive oil and season with salt and pepper. Toss to coat, and bake for 30 minutes, or until fragrant and lightly browned. Remove from oven and set aside.
While the beets are roasting, prepare the rice according to the package directions, then drain any excess liquid and set aside. The cooking time, depending on how firm you like it, is 30-35 minutes.
If using kale, take the time now to "massage" the raw kale. Add it to large bowl with a bit of olive oil, a squeeze of lemon juice, and a sprinkle of salt and massage with hands to soften. Massage until the kale starts to soften and wilt, 3-5 minutes. Set aside while you make the dressing. Let this mixture "marinate" for 15-30 minutes, so the kale leaves have extra time to soften.
In a small bowl, whisk together the lime juice, orange juice, oil, maple syrup, garlic and cinnamon until well combined. Add the cilantro and mix again. Season with salt and pepper, taste and adjust seasoning if desired.
Add the black rice, along with the roasted beets and cranberries to the kale. Pour the dressing over and toss to combine. Garnish with pine nuts and serve. Enjoy!
I used a mix of redbor kale, red Russian kale and dinosaur kale (which is also known as Tuscan kale, lacinato kale or black kale). This can be substituted with spinach, collard greens or regular kale, roughly chopped.