Place a large rimmed baking sheet in oven and preheat to 425 degrees . Meanwhile, in an extra- large bowl combine beets, carrots, 2 Tbsp. of olive oil, salt and pepper. Carefully add carrots and beets to hot pan in a single layer; set bowl aside. Roast 10 minutes. Add shallots and cranberries to pan, stirring to coat. Roast 20 to 25 minutes more or until vegetables are just tender, stirring once.
Meanwhile, place kale in the bowl. Add remaining 1 Tbsp. oil. Massage the kale with your hands until bright green and tender, about 2 to 5 minutes. In a small bowl, combine raisins, lemon juice, mustard, garlic and ginger.
When vegetables are done, remove pan from oven, add raisin mixture and stir to coat. Cool 5 minutes. Add vegetable-raisin mixture to kale; toss to coat. Let stand at least 30 minutes. Serve at room temperature, or cover and refrigerate up to 4 hours, then bring to room temperature and stir before serving. To serve, transfer to a platter and top with pumpkin seeds.