Start by preheating your oven to 200°C (400°F). If using fresh beets, wrap them in foil and roast for 30 minutes or until tender. If using canned beets, you can skip this step.
In a large mixing bowl, combine the kidney beans, chopped kale, diced cooked beets, halved cherry tomatoes, and red onion.
In a small bowl, whisk together the olive oil, harissa paste, lemon juice, salt, and pepper to create your dressing. Adjust the harissa to your taste for spiciness.
Pour the dressing over the salad mixture and gently toss until everything is well coated.
Let the salad rest for about 5 minutes to allow the flavors to meld.
Serve the salad on a platter, garnished with chopped parsley and a spoonful of plain yogurt on the side. Add optional toppings like feta or avocado if desired.
