Preheat oven to 350 F. To ovenproof ceramic or glass pot with lid, add beets and a splash of water. Cover and bake until tender, about 1 hour. When cool enough to handle, remove skin from beets and cut into manageable (bite-sized) pieces. Set aside.

To medium bowl, add onion. Alternatively, pack onion into large Mason jar. In small saucepan, bring vinegar, water, and sugar to a boil. When liquid has boiled and sugar has dissolved, immediately pour over onion, cover, and set aside for at least 10 minutes, or up to 1 month if stored in refrigerator. Add pickled onion to large bowl, saving pickling liquid.

Remove stems from kale and shred; add to large bowl with onion and massage with your hands until kale has darkened in color and begins to become tender, about 15 seconds.

Take 1/4 cup onion pickling liquid (refrigerate remaining liquid for another use) and add to small bowl or lidded Mason jar, followed by oil, mustard, tamari, and garlic; shake or whisk to combine and add to kale along with beets. Toss everything together until well incorporated. Keep covered in refrigerator for up to 5 days, until ready to serve.

In food processor, pulse garlic until finely minced; add tomatoes, walnuts, oil, vinegar, and oregano or basil.

Blend until thick paste forms.

To large bowl, add tomato mixture along with rice or quinoa and chickpeas. Toss everything together until well incorporated. Keep covered in refrigerator for up to 3 days, until ready to serve.

To bowls or to-go containers, add portions of Kale and Roasted Beet Salad with Pickled Onion Vinaigrette and Sun-dried Tomato, Brown Rice, and Chickpea Salad.

Halve, pit, and slice avocados, then add on top of bowls or in containers along with a hefty squeeze of lemon to retain color and a sprinkle of chili flakes.