Roast the beets, wrapped in aluminum foil, in an oven pre-heated to 230 C, until they are soft (check every once in a while using a fork, can take an hour or more). Let cool, peel (the peeling will get off easily after baked using just your fingers), and slice thinly using a mandoline slicer.
Peel the kohlrabies, slice thinly using a mandoline slicer, brush with some olive oil and spread cosher salt on top of the slices and roast in an oven pre-heated to 230 C until the slices brown a bit and the kohlrabies are soft (you can taste one to make sure).
Arrange the beets and kohlrabi slices one next to the other such that they are touching each other (see pictures) in a round plate.
Top with olive oil, salt and a bit of pomegranate concentrate or date syrup and chives.
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%a1%d7%9c%d7%98-%d7%a1%d7%9c%d7%a7-%d7%95%d7%a7%d7%95%d7%9c%d7%95%d7%a8%d7%91%d7%99-%d7%a6%d7%9c%d7%95%d7%99%d7%99%d7%9d/