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Preheat oven to 425 degrees. Place red beets in the center of a piece of foil. Drizzle with olive oil and 1 tablespoon balsamic vinaigrette with olive oil. Season with salt and pepper. Fold edges of foil together to form a packet; place on a small baking sheet, seam side up. Roast for 18-22 minutes. Remove and discard any thick center stems from kale. Roughly chop leaves into bite-size pieces. Stand apple upright and cut off sides around core; discard core. Lay sides flat and cut lengthwise into slices, about ΒΌ inch thick. Place kale and remaining balsamic vinaigrette with olive oil in a large bowl. Massage kale until leaves soften. Add apple and walnuts. Toss to combine. Top salad with roasted beets. Enjoy!