Preheat the oven to 425°F.
Cook the wild rice according to package instructions. Stir in the olive oil and salt after cooking.
Meanwhile, toss the chopped mushrooms with the oil, salt, and pepper on a baking sheet. Roast for 12-15 minutes, until softened.
Steam the beets in a steamer basket in a large pot over 2 inches of simmering water for 7 to 10 minutes. Save the steaming set-up for the kale. When the beets are done, toss them in a bowl with the shallot, balsamic vinegar, salt and pepper.
Add the kale to the steamer basket and cook until bright green and wilted. Once the wild rice blend is done, toss with the steamed kale in the pot.
To make the pesto, add all the ingredients except the oil, water, salt, and pepper to a blender or food processor. You may also use an immersion blender. Process until finely minced. Slowly drizzle in the oil and water as you continue to blend until you reach a smooth consistency. It is important that you not add the oil and water all at once. Season with salt and pepper.
Divide the wild rice and kale between bowls, top with balsamic marinated beets and roasted mushrooms. Garnish with pea sprouts, lemon wedges, and kale pesto.