Trim off the beet leaves, stalks. Wash beets and dry them with paper towels.
Place beets in the center of a sheet of heavy aluminum foil, drizzle with oil, and wrap tightly. Place packet in the oven and roast for 40 minutes. Test if done with a sharp paring knife. If it easily pierces the beets through to the center you're good, if not roast for another 10 minutes longer if needed. The timing will depend on the size of the beets.
While beets are roasting pour the pomegranate juice in a saucepan and reduce the juice by half. Remove from heat, add 1/2 of the chopped mint to steep and set aside to cool.
When cool enough to handle, unwrap and rubs the skins off the beets with a paper towel or your hands. I used gloves to prevent staining. Cut beets into quarters or slices. Refrigerate, covered, until cool.
In a small bowl whisk together the reduced pomegranate juice, mint, vinegar, oil, honey, salt and pepper.
In a small sauté pan lightly toast pine nuts until golden brown and aromatic. Set aside and sprinkle with kosher salt.
Wash, trim leaves from kale and discard stems. Chop kale and toss together with balance of mint in salad bowl. Dress the salad reserving 1/4 cup. Refrigerate for 30 minutes for flavors to absorb with kale.
Serve salad with roasted beets, goat cheese crumbles and toasted pine nuts. Drizzle remaining dressing over salad.