Preheat oven to 425° F (218° C).
Rub beets, red pepper, and mushrooms with 1 Tbsp. oil. Sprinkle with salt and pepper. Place in oven and bake for 40 minutes, flipping vegetables half way through.
During the last 20 minutes of the vegetables cook time, start heating a salted pot of boiling water. Cook pasta al dente according to package directions. Reserve about 1/2 cup of the hot water that pasta was cooked in.
While pasta is cooking, in a separate sauce pan, heat 1 Tbsp. olive oil over medium heat.
Add onion and sauté for 2-3 minutes, until translucent. Add garlic and cook another 1-2 minutes, until fragrant.
Add balsamic vinegar and deglaze pan by scraping up any stuck onions. Add kale and sauté 2-3 minutes to wilt. Season with salt and pepper.
Toss pasta with roasted vegetables, sautéed kale, kalamata olives, pine nuts, lemon juice, and season with salt and fresh cracked pepper.
Use cooking water to re-moisten pasta (I used about 1/4 cup). Top with grated parmesan and serve.