Preheat the oven to 425 degrees F. Put on a large pot of water to boil for the kale. Put the beets in a medium pot; cover with water, and bring to a boil. Boil the beets until tender when pierced with a paring knife, about 10 minutes, depending on size. Drain, and run cold water over each beet, rubbing off the skin. Slice the beets into 1/4” slices. Drop the kale leaves into boiling water and stir, cook for about 2 minutes, until softened. Drain, rinse with cold water, then wring out until very dry. Chop the drained kale, put in a medium bowl and toss with olive oil and salt.