Remove the root and dark green sections of leek. Slice in half and then slice thin. Soak or wash thoroughly.

Coat a pan with two to three tablespoons light oil and turn heat on low. Add leeks, kosher salt, and brown sugar, and cover. Stir periodically for 20 minutes, adding small amounts of water to avoid burning. When translucent, shut off heat.

Combine leeks with diced beets and sliced carrots in a bowl.

Combine dressing ingredients in a separate container. Pour dressing over the vegetables and let marinate for a short while before the meal.

Place all ingredients on a bed of baby spinach and sprinkle pomegranate seeds on top.