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This is a great salad to make ahead of time, perfect for entertaining and holiday meals. Please remember that if you are making the salad ahead of time, do not add leafy greens until you are ready to serve.
In a large pot of water add the beets and bring to a boil until a knife pierces a beet easily. Allow the beets to cool and then slide the skin off under running cold tap water (should come off easily).
Cut the beets into 1-2 inch wedges and place them in a large salad bowl. Remove all berries from the pomegranate and add to the cooled, cut beets. Add remaining ingredients to the beets, toss to completely mix and serve.
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