Heat oven to 400ºF. Line a rimmed baking sheet with foil, set aside.
Make the dressing: In a bowl whisk together the olive oil, vinegar, 2 tablespoons of the maple syrup, coriander garlic powder, and salt.
On the lined baking sheet, toss the carrots with half of the dressing. Reserve the other half. Roast carrots until tender and caramelizing, 35 to 40 minutes.
While carrots cook, in a small non-stick skillet, over medium-high heat, combine pecans, remaining 2 tablespoons maple syrup, and red pepper flakes. Cook, stirring occasionally until maple syrup has reduced and has coated the pecans. Remove from heat and set aside.
When carrots are done, arrange on a platter with the beets and kale. Drizzle with remaining dressing and top with candied pecans and crumbled goat cheese.
As a side dish, this recipe serves 6 to 8 or more, depending on how many other dishes you are serving. As a salad, it can be served in larger portions and might serve 4 to 6.