Preheat the oven to 400 degrees F. Wrap the beets individually in tin foil and roast them for 1 hour.
Let a pot of water come to a boil. Add salt and the leeks. Simmer until they are just cooked. Remove from the liquid. When cooled, put the leeks on a grill and quickly cook them for some colour.
In a heated pan, add oil. Toast the walnuts and sprinkle salt all over the nuts.
For the tamarind water, mix the tamarind with the hot water and mix. Let the mixture sit for about 10 minutes and pour the mixture through a small fine mesh strainer.
In a bowl, add all the ingredients of the dressing together, including the tamarind water and mix well.
To assemble the salad, carefully add the ingredients in layers. Topp the salad with walnuts, pomegranate seeds, feta and mint.
Use lemon if you cannot find tamarind water, or find the ingredients to make the tamarind water.