Place chopped beets in bowl and toss with 1 tbsp olive oil and 1 tbsp apple cider vinegar
Place on BBQ basket or sheet and place on BBQ over medium heat for 20 minutes, turning occasionally
Add peppers for final 5 minutes
In pot, lightly steam kale leaves for 5 minutes or until bright green, remove from heat
Add all ingredients into large bowl and toss with remaining olive oil and rice wine vinegar, and season with salt and pepper. Add shredded feta and toss.
Enjoy!
Recipe Notes
I did this on the BBQ because it was warm out. You could easily oven roast the beets and peppers instead.