Place in a large baking dish and cover with foil. Bake for 1 ½ hours, or until tender. Cool. Peel and julienne or chop.
Meanwhile, place a skillet over medium high heat. Add walnuts, maple syrup, and sea salt. Cook, stirring constantly for about four minutes.
(If you are easing a thin pan, you may need to cut the cooking time short to avoid burning.) Remove walnuts from pan and allow to cool on parchment paper.
Place kale in a large bowl. Cover clean hands with a teaspoon of olive oil. Sprinkle kale with a little salt and massage until tender. (Optional- read about massaging kale here.)
Add beets and cranberries and toss with desired amount of dressing. Top with walnuts and serve.