Peel and chop beets and sweet potato into 1/4 inch cubes. Place on greased baking sheet (or use parchment paper on baking sheet), drizzle with 1-2 tbsp olive oil, and sprinkle with salt. The beets will turn the sweet potatoes pink; if you want to prevent this, keep them separate. Toss to distribute the oil evenly. Place in the oven on the top rack to bake for 30-40 minutes.
On a second greased (or parchment paper-covered) baking sheet, add coconut and spread it out. Place in the oven on the middle rack and bake for about 5 minutes. Watch closely as it toasts very quickly and can burn easily.
While beets, sweet potatoes, and coconut are baking, wash kale and remove stems. Place kale in a large bowl and shred into tiny pieces by hand or with kitchen shears.
Remove toasted coconut from the oven and set aside.
Thinly slice brussels sprouts and add the bowl with the kale.
In a small bowl, mix dressing ingredients then add to kale mixture and mix well.
When beets and sweet potatoes are slightly toasted, remove from oven and allow to cool for about 10-15 minutes.
Cut the pear into small cubes and add to the salad (Do this last to prevent browning).
Once beets and sweet potatoes have cooled, add to salad. Toss everything together and serve topped with toasted coconut.