Roasted Beet and Beet Green Salad with Warm Pistachio Salsa Verde

Name: Roasted Beet and Beet Green Salad with Warm Pistachio Salsa Verde
Ingredients: 3 beets, peeled and cut into 1-inch wedges, plus beet greens, roughly chopped; 1 tablespoon olive oil; Kosher salt and freshly cracked black pepper; 3 cups baby kale; One 4-ounce log goat cheese, crumbled; 1/4 cup pomegranate seeds; 1/2 cup fresh parsley; 1/4 cup fresh cilantro; 1/4 cup fresh mint; 4 scallions, white and light green parts only, roughly chopped; Zest and juice of 1 lemon; Pinch red pepper flakes, optional; 5 tablespoons extra-virgin olive oil; 2 cloves garlic, minced; 1/4 cup toasted pistachios, roughly chopped