1. Cut beets, radishes and carrots into very thin slices using a mandoline. Place slices in a bowl or directly on the plates.
2. Add olive oil and red wine vinegar together with a little bit of maple syrup into a glass jar and shake it very well.
3. After plating the veggies pour the vinegrette over it to let it marinate.
4. Heat up a pan and add sunflower seeds, walnuts( smaller cuttet pices) and pumpkin seeds and roast them over medium-low heat. Stirring constantly, until toasted, about 5 minutes.
5. Top with argula, toasted pine nuts, walnuts and pumpkin seeds, sprinkle with salt and pepper.