Apple cider vinegar
Hulled pumpkin seeds
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Preheat the oven to 400 degrees. Wrap the beets in aluminum foil and place them on a baking sheet. Bake until tender, about 50-60 minutes. Remove the beets from the foil, and using a knife, peel off the skin.
While the beets are cooking, add all of the candied pumpkin seed ingredients into a skillet. Heat over medium heat to melt the sugar. Continue to cook, stirring frequently, until the sugar has reduced and crystalized.
Add the kale, brussel sprouts, and cabbage into a large bowl along with the apple cider vinegar and salt. Massage the greens with your hands until they have softened, brightened in color, and look wet.