Fill a pot with water and place inside the beets with the skin.
Bring the pot to a boil - then lower the fire to medium and cook for about 40 minutes, until you poke with a knife and it goes easily to the other side, at this point your beets are ready and you can turn off the flame.
Drain the beets from the water and wait for them to cool to room temperature.
Meanwhile - Cut the apples into half slices (without the seeds) - And arrange neatly on a baking tray lined with baking paper.
Sprinkle, not too generously, brown sugar over the apples.
Place in a preheated oven of 350 Fahrenheit for 10 minutes or until you see the sugar caramelize over the apples.
Remove the apples from the oven and let them cool.
Cut the carrots into thin strips (preferably not with a grater)
Cut the onion into quarter-circles.
Tear or cut the lettuce into small pieces - but not too much.
When the beets have cooled - Peel the shell (it will drop quite easily with your hands - if you do not use a peeler) and cut it to match the thickness of approx. half an inch.
Prepare the vinaigrette
Preparing the salad
Put in one bowl the cut beets, carrots and onions - pour over a little sauce, and stir.
On a beautiful serving bowl, arrange the lettuce and baby leaves.
On top of that place the carrots, beets and onions.
On top of that place the apples.
Sprinkle the pomegranate seeds.
Just before serving, pour over more vinaigrette - and stir lightly and gently.
It's ready! Enjoy!
Serve with the main course.