Preheat the oven to 200°C / 400°F / 180°C Fan / Gas Mark 6.
Line two oven trays with baking paper.
Peel beetroots and cut in 1/2cm [0.2 inches] half moon slices. Cut cauliflower florets into medium size chunks.
Place beetroot on one oven tray. Place the cauliflower florest on the other. Drizzle both with olive oil.
Roast the beetroot for 10 mins in the oven. Add the cauliflower and roast all together for another 20-25 mins. Cooking time will vary in function of how big your vegetables are cut, so make sure you check on them.
In the meantime, prepare dressing by mixing together pesto, crushed garlic clove and lemon juice.
Slice onion into small squares. Remove seeds from pomegranate and set everything aside.
When the vegetables are cooked, place them in a salad bowl. Add kale, chcikpeas and toss everything in pesto dressing.
Top with red onion, pomegranate seeds, raisins and almonds. Toss again and serve straight away.