Winter Salad with Baked Beets, Kale and Pomegranate Seeds - SHAPEYourFutureLife

Ingredients

• 600 g beets
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp maple syrup
• Salt
• Freshly ground pepper
• 250 g red onions
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• 1 tsp maple syrup
• 6 leaves of kale
• Refined salt
• Cut a pomegranate in half crosswise. Hold the cut surface over a bowl and tap on the shell of the half pomegranate. Now most of the seeds will release the shell.
• You will need about 2 dl. pomegranate seeds.
• 50 g Walnuts
• Unrefined salt