Cook the beets in advance. I baked, and do it simultaneously with the baking of bread. Fully cooled peel and cut into small dice.

Spread the beets in a bowl. In a saucepan mix the mustard and 1 tbsp olive oil, mix well. Add the beets, mix, enveloping the butter in every bite. This will prevent the beetroot from losing juice and not much will stain other components of the salad. Spread the beets on the lettuce leaves.

Cheese cut into similar cubes. Spread on the beets.

Also peel the orange slice from the white film, cut into pieces. Clean garnet. Spread the beetroot orange and pomegranate seeds. Onion cut into feathers.

Put the onion in the salad. Salt sea salt, and season with 1 tbsp olive oil. Decorate with chopped pistachios.