Beet Pomegranate Salad

Ingredients:

• 1 bunch of kale-chopped
• 1 beet-roasted in oven
• 1 pomegranate-seeded
• 2 tbsp vinegar
• 3 tbsp olive oil
• dash of salt & pepper
• 1 clove of garlic

Directions: Preheat oven to 350 degrees.

Place the beet in the oven and cook on a baking in aluminum foil for 1 hour.  Let cool for 30 min.  Once cooled then cut beet into cubes.  Mix the vinegar, olive oil, salt and pepper, and garlic in a bowl.  Add beets to the mix pour mixture over chopped kale, and pomegranate and enjoy.