Preheat oven to 375 degrees.
Prepare a 9x13 baking sheet with non-stick cooking spray.
Unroll the crescent roll dough sheet and press it into the prepared baking sheet.
Bake dough for 5 minutes, or just until it starts to rise.
Add the sliced beets, carrots, kale, and onions on top of the crust.
Drizzle vegetables with olive oil.
Bake tart again for 15 minutes, or until dough is cooked through and golden brown.
While the tart is hot, sprinkle crumbled blue cheese on top.
Season with salt and pepper and serve with balsamic glaze.