Rinse and slice the 3 cups of beets into edible sizes. Bake them for 35 minutes or until tender.
While the beets are cooking, place the 1/4 cup of dry forbidden rice into a cooking pot with the 1 cup of water. Bring to a boil, then simmer with a lid for 35 minutes or until the rice is tenderized.
In a glass cup, add the 2 tbsp of apple cider vinegar, 2 tbsp of avocado oil, 1 tbsp of mustard, 1 tsp of dried thyme, 1/8 tsp of pink himalayan salt, 1/2 tsp of black pepper, and 1 clove of finely chopped garlic. Whisk until contents are mixed.
Rinse the 2 whole kale leaves and remove the outer green leaves from the tough center stalk. Place the leaves into a salad bowl and top with the beets, forbidden rice, 1 tbsp of pine nuts, and finally the dressing. Toss all contents until completely homogeneous. Enjoy!