Roast the beet by preheating the oven to 375 degrees.
Place the beet in tin foil and drizzle with a bit of olive oil then wrap it up. Place in a baking dish then into the oven to roast for 50-60 minutes, or until tender when poked with a knife.
Remove the roasted beet from the oven then unwrap the foil and set aside to cool for 10 minutes. Once cool, carefully peel the beet with a knife then slice into thin strips.
While the beet is roasting prepare a few of the other salad ingredients.
Make the orange vinaigrette - click link up above for the recipe;
Prepare the pickled onions by adding a tablespoon of rice vinegar to a small dish then add the sliced red onion; mix well and set aside.
Prepare the currants by adding the remaining two teaspoons of well whisked orange vinaigrette to them to help them plump up; set aside.
Toast the pepitas by adding the nuts to a dry skillet over medium heat. Cook for a 4-5 minutes, tossing them occasionally, until fragrant and toasted. Set aside to cool.
Prepare the salad by combining the thinly sliced kale together with the beets, pickled onions, and toasted pepitas, currants. Drizzle with the whisked orange vinaigrette then toss to coat evenly. Add some feta cheese crumbles to the top and some freshly cracked black pepper. Serve and enjoy.