For the salad: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a bowl, toss the beets with the olive oil and season with salt and pepper. Transfer to the lined baking sheet. Bake until the beets are tender, 30 to 40 minutes.
For the salsa verde: In a food processor, combine the parsley, cilantro, mint, scallions, lemon zest and juice and a small pinch of red pepper flakes if using. Pulse until just combined.
Combine the oil and garlic in a medium skillet and slowly heat on low until the garlic just begins to sizzle. Turn off the heat. Stir in the pistachios and herb mixture. Season generously with salt and pepper.
In a large salad bowl, toss the beet greens with the baby kale. Top with roasted beets, crumbled goat cheese and pomegranate seeds. Drizzle with the salsa verde.
Any extra salsa verde can be stored in the refrigerator and served over fish, chicken or roasted vegetables.