Peel and chop butternut squash into 1/2 inch cubes. Toss with .5 tbsp of olive oil and lay on a baking sheet.
Peel and chop beets into 1/2 inch cubes. Toss with .5 tbsp of olive oil and lay on a baking sheet.
Cut the top off of the garlic, use .5 tbsp to cover the heads of the cloves. Wrap in foil.
Roast beets and garlic for 40 minutes.
Roast butternut squash for 30-35 minutes.
Roast walnuts for 8-10 minutes, until slightly browned.
While vegetables are roasting, massage kale with .5 tbsp of olive oil.
Once everything is roasted, combine rice, butternut squash, and beets in a large bowl.
Toss with remaining 2 tbsp olive oil, red wine vinegar, 3 smashed roasted garlic cloves, salt and honey.
Top with walnuts!