Preheat oven to 200°C fan forced. Line a roasting pan with baking paper. Arrange beetroot in the roasting pan. Drizzle with 1 tablespoon of oil and the balsamic. Season. Roast for 30 minutes, turning every 10 minutes until just tender. Remove from the oven and set aside to cool.
Combine the Minicaps® and carrots in another roasting pan. Drizzle with the remaining oil and season. Roast for 15-20 minutes until tender. Set aside to cool.
Scatter the walnuts over a baking tray and roast under the Minicaps® for 5 minutes until toasted.
Add the Minicaps®, carrots, walnuts and kale to the beetroot. Combine all the dressing ingredients. Spoon over the salad. Season and toss gently to serve.