Place beets, white wine, and salt in a bag, remove air, and seal. Cook for 45 minutes.
Meanwhile, in a food processor, combine basil, almonds, parmesan, garlic confit (or raw garlic), lemon juice and zest. Pulse until smooth. Salt and pepper to taste.
Remove beets from water bath. To prep salad, put kale in a large mixing bowl, toss with 4 TBSP of the wine & beet juice from bags, lemon juice, and a drizzle of extra virgin olive oil. Place in serving bowl with a dollop of pesto, sous vide beets, and shaved radishes. Top with a finishing salt like Maldon and some cracked pepper.