Prepare rice according to package directions. Let cool slightly.
Meanwhile, in small bowl, whisk together oil, vinegar, thyme, mustard, garlic and salt; reserve 1 tbsp dressing and set aside.
In large bowl, toss together rice, kale and remaining dressing until well coated; transfer to serving dish. Toss beets with reserved dressing.
Top salad with beets; sprinkle with pecans.
To serve the salad as a main dish, top with slices of grilled or roasted chicken breast.
Top with a sprinkle of crumbled feta, goat cheese or blue cheese if desired.